Tuesday, February 4, 2014

Glazed Lentil Walnut Apple Loaf

This recipe is perfect for those opting to have less meat in their lives. The flavours were just as satisfying as any meatloaf I've had, and so filling too!

Original recipe from Oh She Glows


1 cup uncooked green lentils
1 cup walnuts finely chopped and roasted
3 Tablespoons chia seeds + 1/2 cup water
1 teaspoon olive oil
3 garlic cloves minced
1.5 cups diced onion
1 cup diced celery
1 cup grated carrot
1/3 cup peeled and grated apple
1/3 cup dried cranberries
1/2 cup flour
3/4 cup breadcrumbs
3/4 teaspoon dried thyme
salt and pepper to taste
red pepper flakes to taste

For the Glaze:

1/4 cup ketchup
1 Tablespoon pure maple syrup
2 Tablespoons pure applesauce
2 Tablespoons balsamic vinegar

Preheat oven to 325F. Place lentils in a pot with 3 cups of water and bring to a boil. Season with salt and reduce heat to medium/low. Simmer uncovered for 40-45 minutes, stirring frequently. The goal is to overcook the lentils slightly so they can be mashed with a spoon.
Spread the walnuts on a baking sheet and toast in the preheated oven for about 8-10 minutes. Set aside, then increase oven temperature to 350F.
Whisk chia seeds and water together, then set aside.
Heat olive oil in a pan, then sauté garlic and onions for about 5 minutes. Add the celery, carrot, apple, and cranberries and continue cooking for another 5 minutes. Remove from heat. 
Mix all ingredients together in a large mixing bowl and season to taste.
Firmly press the mixture into a greased loaf pan. 
Whisk glaze ingredients, then spread half of it onto the loaf.
Bake loaf for 40-50 minutes. Leave loaf to cool for about 10 minutes before removing. Slice and spread with remaining glaze. 

Note: I made my own applesauce. I diced the rest of the apple I'd peeled and grated and boiled until tender. I placed these in a blender and voila! 


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