Since the holidays are coming up, I thought I’d post several main dish ideas to replace the dead animals on the table! This lentil loaf is amazing and is one of several that I’ll be sharing with you. I double the glaze recipe and save half because it’s so good and I always want extra for serving!
Lentil Apple Walnut Loaf (from Clean Food by Terry Walters)
- 1 cup dried lentils
- 3 cups vegetable stock
- 1 thumb size piece Kombu (I didn’t use this)
- 3 TBS ground golden flax seed
- 1/2 cup water
- 3 TBS extra virgin olive oil
- 1 large onion, diced
- 1 carrot, grated
- 1 stalk celery, minced
- 2 TBS mirin
- 1 apple, peeled, grated and mixed with 1 TBS lemon juice
- 1/4 cup raisins
- 3/4 cup toasted walnuts chopped
- 1 tsp dried thyme
- 6 – 7 dashes ume plum vinegar
- Freshly ground black pepper
- 1 cup breadcrumbs
- 2 TBS ketchup
- 1 TBS Balsamic vinegar
- 1 TBS maple syrup
- 1 TBS apple butter (I left this out since I didn’t have it and it was fine)
- 1 TBS Arrowroot (you can use cornstarch)
Preparing dried lentils: Rinse and place in rice cooker or pot and add stock and kombu. Bring to boil and reduce heat and simmer until liquid is absorbed and lentils are tender (about 30 minutes). Remove from heat, discard kombu and set aside.
Preparing loaf: In a small bowl, combine ground flax seed with water and set aside.
Preheat oven to 350 F.
In a large skillet over medium heat, sauté onion, carrot and celery in olive oil for 2 minutes. Add mirin and sauté 3 minutes more until soft. Add grated apple, raisins and walnuts and sauté another minute. Add thyme, vinegar, and pepper to taste. Remove from heat and fold in cooked lentils, breadcrumbs and soaked flax seed until evenly distributed. Press mixture firmly into lightly oiled loaf pan and set aside.
Preparing Glaze: In small saucepan over no heat, combine all glaze ingredients. Place over medium heat and stir continuously until thick (about 2-3 minutes). Spread evenly over loaf and bake, uncovered 40 minutes. Remove and serve.