Lentil Walnut Loaf Recipe 425

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.

VEGAN LENTIL WALNUT LOAF

Steps:

• Preheat your oven to 350 degrees. In a small bowl, combine the ground flax and 1/2 cup water. Set aside. Simmer the lentils, broth and a pinch of salt for about 25 minutes or until the lentils are tender and have absorbed all the broth.
• Meanwhile, prepare your veggies. Chop the onion, grate the carrot and dice the celery. Saute the onion and celery in the olive oil over medium high heat for six minutes, or until tender, not caramelized. Add the garlic and carrot and cook for about another four minutes.
• Toast the walnuts in the oven for six to seven minutes. Add them to the onion/carrot/garlic mixture on the stove and stir well. Add the oregano, salt and pepper as well and then take the mixture off the stove and transfer to a large bowl. Add the breadcrumbs, flax/water and cooked lentils and toss well. Press mixture into a greased loaf pan and set aside while you make the topping.
• In another small bowl combine the ketchup, maple syrup and vinegar. Spread on top of loaf. Bake for 40 minutes and serve.

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.

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-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.

HEARTY VEGAN LENTIL MUSHROOM LOAF

Steps:

• Cook lentils according to package instructions.
• Line a loaf pan with parchment paper and preheat your oven to 350 °F (175 °C).
• In a non-stick pan, sauté onion, garlic and mushrooms in a splash of water, stirring frequently.
• After a few minutes, add the soy sauce and carrot. Keep cooking until all of the liquid has evaporated.
• Transfer the cooked lentils along with the sautéed vegetables and the rest of the ingredients for the loaf into a food processor.
• Pulse a few times to incorporate and be sure not to over-process the mixture! It should still be textured, not smooth.
• Put the lentil mushroom batter into your prepared loaf pan and pack it down firmly to make sure it stays together.
• Combine all ingredients for the glaze in a small bowl and mix together. Spread it over the top of your lentil mushroom loaf, then place it into the oven for 45 minutes.
• Once this time has elapsed, remove the lentil loaf from the oven and set it aside to cool for 10 minutes before taking it out of the pan and cutting it into 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 "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.