Lentil Walnut Loaf Recipes

LENTIL & WALNUT LOAF

Steps:

• Preheat the oven to 190C / 170 Fan / Gas 4Use some of the butter to grease a small loaf tin (approx 19 x 9 x 6 cm, capacity 800ml or 1 lb).Put a long strip of greased foil along the bottom of the tin so that it comes up above the short sides: this will make it easier to turn the loaf out.
• Put the olive oil and butter in a medium frying pan over medium heat.When the butter has melted, add the chopped onion, celery and garlic and season with salt and pepper. Cook, stirring often, until soft and lightly browned (10-15 min), adding the dried herbs for the final minute.Take the pan off the heat.
• Put the drained lentils, chopped walnuts and breadcrumbs into a mixing bowl.Add the cooked onion mixture to the bowl along with the chopped parsley, soy sauce and a good grind of black pepper.Stir everything together then taste: add salt, more pepper and/or soy sauce if needed.Crack the egg into the bowl and stir to thoroughly combine.
• Transfer the mixture to the prepared tin, pressing it down well and smoothing the top. It may look like it won't all fit in: it will if pressed down firmly enough.Cover with a piece of buttered foil then put into the oven.Bake for exactly 1 hour then remove from the oven.
• Leave to stand for 2-3 minutes before turning out, slicing and serving.Leftovers can be stored in the fridge for 2-3 days or frozen.Reheat in a microwave or covered in a low oven. Can also be eaten cold.

ULTIMATE LENTIL WALNUT LOAF

Steps:

• Preheat the oven to 325°F (160°C). 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 (180°C).
• 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 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 (180°C) 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.

DELICIOUS LENTIL LOAF

Steps:

• Combine 2 1/2 cups water and lentils in a saucepan; bring to a boil. Reduce heat, cover saucepan, and simmer until all the liquid is absorbed and lentils are tender, 20 to 30 minutes.
• Mix 1/3 cup water and ground flax seed together in a bowl; set aside until thickened, at least 10 minutes.
• Heat olive oil in a large pot over medium heat; cook and stir onion, mushrooms, celery, and garlic until softened and liquid from mushrooms has evaporated, 5 to 10 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
• Transfer cooked lentils to a food processor and pulse until about 75 percent of lentils are mashed. Mix onion-mushroom mixture, flax seed-water mixture, oats, flour, basil, black pepper, salt, and onion powder into lentils until well combined. Press lentil mixture into the prepared loaf pan.
• Combine ketchup, brown sugar, mustard, and barbeque sauce in a saucepan over medium-low heat; cook and stir until glaze is smooth and brown sugar is dissolved, about 5 minutes. Remove saucepan from heat.
• Bake loaf in the preheated oven for 35 minutes. Spread 1/4 cup glaze over lentil loaf; continue baking until cooked through, 10 to 15 minutes more. Serve lentil loaf with remaining glaze on the side.

LENTIL LOAF

Steps:

• Place lentils and broth in a small saucepan; bring to a boil. Reduce heat; simmer, covered, until tender, about 30 minutes., Preheat oven to 350°. Line a 9x5-in. loaf pan with parchment, letting ends extend up sides. Coat paper with cooking spray., In a large skillet, heat oil over medium heat; saute carrots, onion and mushrooms until tender, about 10 minutes. Stir in herbs. Transfer to a large bowl; cool slightly., Add cheese, rice, egg, egg white, seasonings and lentils to vegetables; mix well. Mix tomato paste and water; spread over loaf., Bake until a thermometer inserted into the center reads 160°, 45-50 minutes. Let stand 10 minutes before slicing.

LENTIL WALNUT LOAF

Steps:

• Cook the lentils according to the package instructions. In a food processor, process the cooked lentils for a few seconds into a coarse paste, leaving some lentils intact for texture. Set aside.
• Preheat the oven to 325 F. Spread the walnuts on a rimmed baking sheet and toast them in the oven for 9 to 11 minutes. Set the walnuts aside, and raise the oven temperature to 350 F. Line a loaf pan with parchment paper.
• In a large wok, heat the oil over medium heat. Add the garlic and onion and sauté for about 5 minutes, or until the onions are translucent. Season with salt and black pepper. Add the celery, carrot, apple, and raisins. Sauté for about 5 minutes more.
• Carefully stir in the processed lentils, flaxseed, walnuts, oat flour, bread crumbs, thyme, oregano, 1 teaspoon salt, 1/4 teaspoon black pepper, and red pepper flakes. Stir until well combined and adjust the seasoning to taste, if desired.
• Press the lentil mixture firmly and evenly into the prepared loaf pan. Use a pastry roller to roll it out smooth and compact the mixture.
• In a small bowl, whisk together the ketchup, applesauce, balsamic vinegar, and maple syrup until combined. Spread the glaze over the loaf with a spoon or pastry brush.
• Bake, uncovered, for 50 to 60 minutes, until the edges are lightly browned. Cool the loaf in the pan for 10 minutes. Slide a butter knife around the edge of the loaf and gently lift it out of the pan (using the parchment paper) and onto a cooling rack.
• Cool for 30 minutes more before slicing. If the loaf is sliced while warm, it may crumble slightly, but it holds together well when fully cooled. Garnish with fresh thyme leaves before serving, if desired.

LENTIL AND NUT LOAF

Steps:

• preheat oven to 350.
• saute onions,mushrooms,garlic,and peppers in a bit of oil till soft.
• puree the cooked lentils,sauted veges,and ground almonds.
• add spices,eggs and bread crumbs.
• pour mixture into greased loaf pan.
• cover with foil and cook for 60 minute.
• uncover and add ketchup or barbeque sauce to top place back in oven and cook for another 20-30 minutes.
• remove from oven let cool and enjoy!

LENTIL-MUSHROOM WALNUT LOAF

Steps:

• Note: to make lentils, sort 1 ¼ cup dried lentils in a medium saucepan over high heat; combine the lentils with 2 cups water (do not add salt); bring to a boil, reduce heat to low and simmer, covered until the lentils are tender, about 15-20 minutes.
• Preheat oven to 350°.
• In a big bowl, combine all the ingredients except the cheese; mix well.
• Turn the mixture into a lightly oiled 8x8 inch glass baking pan; gently pat down.
• Bake until the loaf is firm and the top is lightly browned, about 40 minutes.
• Sprinkle the cheese on top and bake 10 minutes, until the cheese is melted.
• Let stand in dish for 5-10 minutes before serving.
• Cut into squares and serve from the baking dish.

LENTIL LOAF

Steps:

• Combine lentils and water in a small saucepan. Bring to a boil. Reduce heat, and simmer until tender, about 40 minutes.
• Preheat oven to 400 degrees F (205 degrees C). Grease a 9x5 inch loaf pan.
• In a large bowl, mix together 2 cups cooked lentils, bread, eggs, broth, tomato paste, basil, garlic powder, black pepper, parsley, olive oil, and dry soup mix. Spread into prepared pan.
• Bake for 40 minutes. Sprinkle top with dry bread crumbs, and continue baking another 10 minutes. Let sit for 10 minutes before serving.