Ultimate Lentil Walnut Loaf
Try this Ultimate Lentil Walnut Loaf recipe, or contribute your own.
Try this Ultimate Lentil Walnut Loaf recipe, or contribute your own.
- 1 teaspoon dried oregano
- 1/4 cup ketchup
- 1 tablespoon pure maple syrup
- 3 garlic cloves minced
- 2 tablespoons balsamic vinegar
- freshly ground black pepper to taste
- 1/2 cup oat flour
- 2 teaspoons extra-virgin olive oil
- 1 cup finely chopped celery
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup grated carrot
- 1 cup walnuts finely chopped
- 2 (14-ounce) cans of lentils drained and rinsed*
- 2 cups finely chopped sweet onion
- 1/3 cup peeled and grated sweet apple
- 1/3 cup dried cranberries (chopped) or raisins
- 2 teaspoons fresh thyme (or 1 teaspoon dried thyme)
- fine sea salt to taste (i use about 1 teaspoon)
- 3 tablespoons ground flax
- 1/2 cup spelt bread crumbs (or bread crumbs of choice)
- 2 tablespoons unsweetened applesauce or apple butter
- Carbohydrate 11.0141855135864 g
- Cholesterol 0 mg
- Fat 1.87255865829846 g
- Fiber 1.13443308016519 g
- Protein 1.5097629431399 g
- Saturated Fat 0.288496318704431 g
- Serving Size 1 1 slice (47g)
- Sodium 108.427455241757 mg
- Sugar 9.87975243342125 g
- Trans Fat 0.146630193592886 g
- Calories 65 calories
Step-by-step
- Preheat the oven to 325°F. Grease a 9x5-inch loaf pan, and then line it with a piece of parchment paper cut to fit the length of the pan.
- If using canned lentils, rinse and drain them in a colander. If using lentils cooked from scratch, follow the directions in the note below. After draining, add them into a very large bowl and mash the lentils with a potato masher. The goal is to create a lentil paste while still leaving about 1/3 of the lentils intact.
- Spread the chopped walnuts onto the baking sheet. Toast the nuts for 8 to 12 minutes until fragrant and lightly golden. Set aside to cool.
- Increase the oven heat to 350°F. Add the oil into a large skillet, and increase the heat to medium.
- Stir in the onion and garlic and season with a pinch or two of salt. Cook for 4 to 5 minutes until the onion softens.
- Stir in the celery and carrot, and continue cooking for another few minutes.
- Finally, stir in the grated apple, dried cranberries (or raisins), thyme, oregano, 1/2 teaspoon salt, and black pepper. Cook for a couple minutes longer.
- Into the bowl with the mashed lentils, stir in the walnuts, ground flax, oat flour, and bread crumbs until combined.
- Stir in all of the the veggie mixture until combined.
- Add the red pepper flakes, if using. Taste and add more salt (I usually add another 1/2 teaspoon).
- If the mixture seems dry, add a tablespoon or two of water and mix again.
- Press all of the lentil loaf mixture into the prepared loaf pan. Pack it down as firmly as you can as this will help it hold together after cooling.
- In a small bowl, whisk together the ketchup, applesauce, vinegar, and maple syrup until combined.
- Using a pastry brush (or simply a spoon), spread all of the glaze over top of the lentil loaf.
- Bake the lentil loaf, uncovered, at 350°F for 50 to 60 minutes until the edges start to darken and the loaf is semi-firm to the touch.
- Place the loaf pan directly onto a cooling rack for 15 minutes.
- Then, slide a knife around the ends to loosen, and carefully lift out the loaf (using the parchment paper as "handles") and place it directly onto the cooling rack for another 30 minutes.
- After cooling, carefully slice the loaf into slabs. Serve immediately. The loaf will continue to firm up as it cools. Some crumbling is normal if sliced while warm.
My Unexpected Culinary Adventure: The Ultimate Lentil Walnut Loaf
As a busy professional, time is my most precious commodity. Weekends are for recharging, not spending hours in the kitchen. Yet, I find myself drawn to cooking, a way to unwind and create something nourishing and delicious. Recently, I stumbled upon a recipe that perfectly embodies this balance: the Ultimate Lentil Walnut Loaf. I wasn't expecting much, to be honest. Lentil loaf? Sounded a bit…earthy. But the promise of a flavorful, satisfying meal with minimal effort was enough to pique my interest. And let me tell you, this recipe exceeded all my expectations.
The ingredients were surprisingly simple – things I usually have on hand or can easily pick up at the grocery store. The preparation itself was straightforward, a series of straightforward steps that I could easily manage even on a busy weeknight. No complicated techniques or obscure ingredients required. The best part? The aroma that filled my apartment while it baked was absolutely divine – warm, nutty, and subtly sweet. It promised a comforting meal, and it delivered.
The texture was a delightful surprise. The lentils, mashed to a paste, provided a surprisingly satisfying base. The walnuts added a delightful crunch, complementing the soft interior. The addition of carrots, celery, and apple gave it a surprising sweetness that balanced out the earthiness of the lentils beautifully. The glaze, a simple mixture of ketchup, applesauce, vinegar, and maple syrup, added a touch of sweetness and tang that tied everything together perfectly.
This loaf is incredibly versatile. I've enjoyed it for lunch with a simple salad, sliced and served as an appetizer with crackers, or even cubed and added to a hearty soup. It’s incredibly filling and keeps well, making it perfect for meal prepping. One loaf lasted me several days, and each slice was just as satisfying as the first.
Honestly, I never imagined lentil loaf could be so delicious. This isn't your grandma's lentil loaf; this is a sophisticated, flavorful, and surprisingly elegant dish that's perfect for any occasion, from a casual weeknight dinner to a more refined gathering. The best part is that it’s a healthy alternative to traditional meatloaf, packed with protein and fiber. It’s become a staple in my meal rotation, a testament to the fact that simple, healthy meals don't have to be boring or time-consuming.
If you're looking for a healthy, flavorful, and easy-to-make meal that will impress even the most discerning palates, I highly recommend giving this Ultimate Lentil Walnut Loaf a try. It’s a recipe that's become a cherished part of my culinary repertoire, a delicious surprise that reminds me that even the simplest ingredients can create something truly extraordinary.
This recipe has completely changed my perspective on lentil dishes. Before trying this, lentils felt rather bland and boring to me. But this recipe showcased their versatility and deliciousness. It's a recipe that I plan to make regularly, and I'm excited to experiment with variations in the future. Perhaps a different type of nut, or the addition of some spices. The possibilities seem endless!
I've already shared this recipe with several friends and family members, and they've all raved about it. It's become a go-to dish for potlucks and gatherings. The ease of preparation coupled with the impressive taste makes it a real crowd-pleaser. I've even considered adding it to my catering menu, as I know it would be a hit with my clients.
So, if you are looking for a flavorful and healthy addition to your meal plan, this recipe is an absolute must-try. I guarantee it will become a favorite in your home as it has in mine. The Ultimate Lentil Walnut Loaf is more than just a recipe; it’s a testament to the power of simple ingredients, mindful preparation, and the joy of creating something delicious and nutritious.
