Lentil Loaf

Adapted from Oh She Glows Lentil Walnut Apple Loaf

Meal: Dinner

Season: Fall

Cook Lentils:

Stovetop version- 1 cups green (Du Puy) lentils in 3 cups vegetable broth for approx. 40 minutes until tender and slightly over done.  

Instant Pot version- 1 cups green (Du Puy) lentils in 2 cups vegetable broth on “pressure cook” for 10 minutes.

Mix:

3 TBSP ground flax + 8 TBSP water and let sit for 10 minutes

Toast & Chop:

1 cup walnuts* (Manzanita Manor - I buy the sprouted walnuts)

Saute:

1 TBSP olive oil

1-2 chopped large cioppolini onions -about 1.5 cups

3 cloves garlic

When onions and garlic are soft add:

1 cup grated carrots

1/3 cup grated fuji apples

1/2 cup raisins

1 TBSP fresh rosemary

1 TBSP fresh hyme

Salt and pepper to taste

Combine:

1 cup breadcrumbs (I use Alaea Gluten Free Panko)

Sautéed ingredients

Flax mixture

Cooked lentils (mash a bit with a fork before adding)

Walnuts

- this mixture should hold together like a meatloaf so add water 1 TBSP at a time if the mixture seems too dry.

Mix together to make a glaze for the top:

1/4 cup tomato paste from a tube (I use HealthPunk)

2 TBSP pure Maple syrup

2 TBSP apple butter (or apricot preserves)

1 TBSP balsamic vinegar

Assemble:

Line an 8 x 12 baking dish or a loaf pan with parchment paper, leaving enough paper on the sides to eventually lift the entire loaf out once it has cooked and cooled.

Fill baking dish with lentil mixture and press down slightly so it holds together well.

Brush glaze over the top of the loaf.

Cook loaf at 350 degrees for 45 minutes.

Let cool slightly before lifting loaf out of baking dish or loaf pan.
Slice and serve!