LENTIL-WALNUT LOAF RECIPE - (4.2/5)

Lentil-Walnut Loaf Recipe - (4.2/5) image

Provided by á-77268

Number Of Ingredients 22

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1 cup green lentils
1 cup Walnuts finely chopped
3 tbsp flax meal
1 tsp olive oil
3 cloves garlic minced
1 medium onion finely chopped
salt to taste
black pepper to taste
1/3 cup raw pumpkin seeds
1 cup celery finely chopped
1 cup carrot grated
1/3 cup apple peeled and grated
1/3 cup rasins
1/2 cup quinoa flour
1/2 cup panko
2 tsp thyme fresh
1 tsp oregano
1/4 tsp red pepper flakes
1/4 cup ketchup
2 tbsp applessauce unsweetened
2 tbsp balsamic vinegar
1 tbsp agave nectar

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/