Best Lentil Walnut Loaf Recipes

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 WALNUT "NO MEAT" LOAF

Steps:

• Method: Heat oven to 400 degrees. Lightly grease 8-9 inch loaf pan with oil or cooking spray and set aside.
• Bring vegetable broth to a boil and add lentils. Cover and simmer over medium heat for 25-30 minutes until lentils are tender and most or all of the liquid is absorbed. Drain any excess liquid and transfer to a large bowl to cool. Note: It' important to let them cool or they will be too mushy when mashed.
• Meanwhile, heat 1 tbsp olive oil in a skillet and add onion and celery, saute over medium heat 3 minutes. Add potatoes, garlic, poultry seasoning, and pepper and continue cooking 3-5 minutes, or until vegetables are tender. Remove from heat.
• With a potato masher, mash cooled lentils (not to the point of being pureed). Add vegetable mixture and continue to mash to combine. Next add the remaining ingredients and mix in - using your hands works best.
• Transfer to loaf pan and press the mixture in, smoothing out the top so it's even.
• Bake for 25-30minutes or until top and edges look lightly browned.

ULTIMATE VEGAN LENTIL WALNUT LOAF

Steps:

• Rinse lentils and add them to pot with water or veg stock; bring to boil, and reduce heat to low and simmer until liquid is absorbed and lentils are tender (about 40 minutes) stirring frequently. Remove from heat and set aside to cool. Preheat oven to 350 F and line a loaf pan with parchment so that parchment paper hangs over the edges by 2 inches. Walnuts: Toast 3/4 cup of walnuts at 350F for about 6 minutes and then set aside to cool. Flax egg: Mix 3 tbsp of ground flax with 1/2 cup warm water and stir well. Set aside for at least 5-10 minutes so it can gel up. Prepare vegetable mixture: In a large skillet over medium heat, sauté onion and minced garlic for about 5 minutes on low-medium heat. After the onions are tender, add carrot and sauté for 2-3 minutes over low heat. Add grated apple, raisins, and chopped walnuts and sauté another minute or two. Add thyme, salt, and pepper to taste. Remove from heat and set aside. Breadcrumbs: I took 2 slices of Ezekiel bread and lightly toasted them. Then I ripped up the slices and placed into my food processor. Once the lentils are cooled, take 75% of the lentils and place into food processor. Process until mostly smooth (some small lentils will remain!). Now take the processed lentils and scoop into a large bowl. Add in the remaining 25% of non-processed lentils and place into bowl. Add the breadcrumbs, flax egg, veggie mixture, oat flour, and ground flax seed. Stir well with a spoon and then remove the spoon and mix well with your hands, pressing it through your fingers. Taste and adjust seasonings if necessary. Dump the mixture into your loaf pan and spread out with a spoon. Now take your hands and press the mixture firmly and evenly into the pan. Preparing Glaze: In small bowl combine all glaze ingredients. Spread evenly over loaf and bake, uncovered 45 minutes at 350F. Cool for about 10-15 minutes and serve. Serves about 8 thick slices.

LENTIL-WALNUT LOAF RECIPE - (4.2/5)

Steps:

• Cook lentils. In a food processor, process into a course paste with some lentils left in tact. Do not over process. Preheat oven to 325. Spread the walnuts on a baking sheet and toast for 10 minutes. Set aside and increase temperature to 350. Line a loaf pan with parchment paper. In a large frying pan heat oil over medium heat. Add garlic and onion and saute till translucent. Season with salt and pepper and add the celery, carrot, apple and raisin. Saute for 5 more minutes. Lightly stir in the processed lentils, flax meal, walnuts, quinoa flour, panko, thyme, oregano, pumpkin seeds, 1 tsp salt, 1/4 tsp pepper and pepper flakes. Mix well. Press mixture into loaf pan firmly and evenly. To make the glaze whisk together the ketchup, applesauce, vinegar and agave and pour over loaf. Bake uncovered for 60 minutes or until edges are lightly browned. Allow to cool for 10 minutes. Lift loaf out of pan and cool for an additional 30 minutes then slice and serve. http://www.not-too-sweet.com/lentil-walnut-loaf/

LENTIL WALNUT LOAF

Steps:

• 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.
• Rinse and drain them in a colander. After draining, add 2/3 to food processor and blend. Reserve 1/3 whole. The goal is to create a lentil paste while still leaving about 1/3 of the lentils intact. Transfer to large bowl.
• 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.
• FOR GLAZE: 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.