Glazed Lentil Walnut Apple Loaf, Revisited

Vegan, soy-free

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Yield
1 loaf
Prep Time
40 Minutes
Cook time
40 Minutes
Total Time
1 Hour, 20 Minutes

Ingredients:

For the loaf
  • 1 cup uncooked green lentils
  • 1 cup walnuts, finely chopped and toasted
  • 3 tbsp ground flax + 1/2 cup water
  • 3 garlic cloves, minced
  • 1.5 cups diced sweet onion
  • 1 cup diced celery
  • 1 cup grated carrot
  • 1/3 cup peeled and grated sweet apple (use a firm variety)
  • 1/3 cup raisins
  • 1/2 cup oat flour
  • 3/4 cup breadcrumbs
  • 2 tsp fresh thyme (or 3/4 tsp dried thyme)
  • salt & pepper, to taste (I use about 3/4 tsp sea salt + more Herbamare)
  • red pepper flakes, to taste
For the balsamic apple glaze
  • 1/4 cup ketchup
  • 1 tbsp pure maple syrup
  • 2 tbsp apple butter (or unsweetened applesauce in a pinch)
  • 2 tbsp balsamic vinegar

Directions:

  1. Preheat oven to 325°F. Rinse and strain lentils. Place lentils into pot along with 3 cups of water (or veg broth). Bring to a boil and season with salt. Reduce heat to medium/low and simmer, uncovered, for at least 40-45 minutes. Stir frequently & add touch of water if needed. The goal is to over-cook the lentils slightly (see pictures in post). Mash lentils slightly with a spoon when ready.
  2. Toast walnuts at 325°F for about 8-10 minutes. Set aside. Increase oven temp to 350°F.
  3. Whisk ground flax with water in a small bowl and set aside.
  4. Heat a teaspoon of olive oil in a skillet over medium heat. Sautee the garlic and onion for about 5 minutes. Season with salt. Now add in the diced celery, shredded carrot and apple, and raisins. Sautee for about 5 minutes more. Remove from heat.
  5. In a large mixing bowl, mix all ingredients together. Adjust seasonings to taste.
  6. Grease a loaf pan and line with parchment paper. Press mixture firmly into pan. Whisk glaze ingredients and then spread half on top of loaf. Reserve the rest for a dipping sauce.
  7. Bake at 350°F for 40-50 minutes, uncovered. Edges will be lightly brown. Cool in pan for at least 10 minutes before transferring to a cooling rack. I usually wait until loaf is cool before slicing.

Note: Use Gluten-free oat flour and breadcrumbs if necessary. If you need a nut-free version you might want to try using toasted sunflower seeds.

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