Glazed Lentil Walnut Loaf

November 29, 2011

Hey! Did you score any cyber Monday deals? I did a little bit of looking, but didn’t end up buying anything. Though, I did get some great ideas for the 2011 Holiday Gift Guide I am putting together and should have up on the blog before the weekend rolls around.

Yesterday was a pretty slow day around here. Ty is in full study mode for his final exams which start on Thursday.  I did laundry, went grocery shopping, took a yoga class, and did a bit of reading/studying/writing.

We had a version of these tortilla pizzas for dinner along with an arugula salad.

Today I have a Lentil Walnut Loaf recipe to share with you. It is largely based on this lentil walnut loaf recipe by Angela at Oh She Glows, but as you can see I’ve made a handful of changes from her version.  I glazed it and served it with gravy, and it was a big hit at our Thanksgiving dinner party. It is full of flavor, has a great texture, and was not very crumbly.

Glazed Lentil Walnut Loaf

 

Ingredients (makes 2 loaves)

For Loaf

  • 1 ¾ cups dry green lentils
  • 6 cups vegetable stock (or 6 cups water + 2 vegetable bouillon cubes)
  • 6 flax eggs, 8 Tbsp ground flax seeds mixed with 1 cup warm water and set aside
  • 2 Tbsp extra virgin olive oil
  • 6 garlic cloves, minced
  • 2 yellow onions, diced
  • 3 celery stocks, finely chopped
  • 4 medium carrots, grated
  • 1 ½ cups toasted walnuts, chopped
  • 2 tsp salt
  • 1 tsp black pepper, or to taste
  • 2 tsp dried thyme
  • 1 cup oats
  • 4 cups bread torn into small pieces (I used about 2/3 of a homemade loaf of whole wheat bread)

For Glaze

  • 4 Tbsp ketchup
  • 2 Tbsp Balsamic vinegar
  • 1 tsp Dijon mustard
  • 2 tsp brown sugar

Directions

  1. Boil vegetable stock, or water and bouillon cubes until cubes are dissolved. Rinse lentils thoroughly making sure to pick out any debris, add to stock, return to boil, and then reduce heat and simmer for 40 minutes or until lentils are cooked. Remove from heat to cool. If there is still stock remaining in the pot, drain lentils and return them to the pot.
  2. Toast walnuts in a frying pan over medium heat for about 8 minutes, flipping occasionally, set aside to cool.
  3. Prepare glaze by combining ketchup, balsamic vinegar, Dijon, and brown sugar in a small bowl and stirring until sugar is dissolved.
  4. Preheat oven to 350 degrees F. Lightly grease 2 loaf pans and then line with parchment paper so the paper hangs about 2 inches off the edges of the pan. Lightly grease parchment paper.
  5. In a large frying pan over medium heat, add olive oil and sauté onion for 5 minutes until translucent, stirring frequently so onion does not burn. Add garlic and sauté another 2-3 minutes until fragrant. Then add carrot and celery and sauté for another 5 minutes. Finally add chopped walnuts and sauté for 3 minutes and then add in salt, pepper, and thyme. Stir to combine, remove from heat and let cool.
  6. Mash cool lentils with a potato masher, leaving less than half whole. Transfer to a large bowl.
  7. Add bread pieces, flax egg, vegetable mixture and oats to the large bowl and mix well with a wooden spoon to combine. Taste mixture and adjust seasonings if needed.
  8. Spoon half of the lentil mixture into each of the prepared loaf pans and spread evenly with a spoon. Then flip the parchment paper that is hanging off the edges of the pan on top of the lentil mixture and press the loaf firmly down using your hands. Flip parchment paper back over the edges of the pan, off of the loaf.
  9. Spread the glaze mixture evenly over the loaves.
  10. Place in oven and bake at 350 degrees F for about 45 minutes.
  11. Remove from oven and let cool for about 15 minutes in pan. Slice and serve.

If you just want to make one loaf, the recipe can easily be halved, but the loaf makes great leftovers!

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