Lentilwalnutnomeatloaf Recipes

LENTIL & WALNUT LOAF

Steps:

• Preheat the oven to 190C / 170 Fan / Gas 4Use some of the butter to grease a small loaf tin (approx 19 x 9 x 6 cm, capacity 800ml or 1 lb).Put a long strip of greased foil along the bottom of the tin so that it comes up above the short sides: this will make it easier to turn the loaf out.
• Put the olive oil and butter in a medium frying pan over medium heat.When the butter has melted, add the chopped onion, celery and garlic and season with salt and pepper. Cook, stirring often, until soft and lightly browned (10-15 min), adding the dried herbs for the final minute.Take the pan off the heat.
• Put the drained lentils, chopped walnuts and breadcrumbs into a mixing bowl.Add the cooked onion mixture to the bowl along with the chopped parsley, soy sauce and a good grind of black pepper.Stir everything together then taste: add salt, more pepper and/or soy sauce if needed.Crack the egg into the bowl and stir to thoroughly combine.
• Transfer the mixture to the prepared tin, pressing it down well and smoothing the top. It may look like it won't all fit in: it will if pressed down firmly enough.Cover with a piece of buttered foil then put into the oven.Bake for exactly 1 hour then remove from the oven.
• Leave to stand for 2-3 minutes before turning out, slicing and serving.Leftovers can be stored in the fridge for 2-3 days or frozen.Reheat in a microwave or covered in a low oven. Can also be eaten cold.

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.