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  • Writer's pictureYiannoulla Burness

GLAZED LENTIL WALNUT LOAF

Updated: Dec 10, 2023

A delicious loaf packed with flavour. Serve with roast vegetables and your favourite gravy or sauce.

Maybe served cold with a side salad. Makes a tasty filling in sandwiches, Freezes well


EQUIPMENT: Food processor or food blender. Loaf pan size 5.5 inches or 14cm wide by 9.5 inches or 24cm in length approximately


SERVES 6- 8 PEOPLE


PRE HEAT OVEN AT 180 DEGREES CELSIUS OR 375 FAHRENHEIT


RECIPE


INGREDIENTS FOR LOAF


1 cup brown lentils

3 cups vegetable stock or make your own (3 cups purified water add 2 vegetable stock cubes)

1 cup walnuts (lightly toasted)

4 heaped tablespoons savoury yeast flakes

2 tablespoons light soy sauce

2 1/2 teaspoons mixed herbs

2 teaspoons garlic powder

2 teaspoons onion powder

3 tablespoons psyllium husk

2 cups tightly packed fresh breadcrumbs

1 cup or 130g brown onion, finely chopped

4 large cloves garlic, minced

1 cup or 140g zucchini, grated (squeeze out liquid)

1 cup or 240g potato, grated (squeeze out liquid)


METHOD

*Lightly grease a standard size loaf pan. Or you can line the pan with parchment or baking paper.

*Place walnuts on a sheet pan and place in a warm oven to lightly toast, about 20 minutes. Watch they do not burn. Remove and cool.

*Rinse lentils under running water, add to a saucepan with vegetable stock. Bring to a boil, lower heat to a simmer and cook for 30 minutes or until soft and liquid is absorbed. If water has absorbed and lentils need to cook longer add more water.

*Place cooled walnuts in a food processor, process until they resembles fine breadcrumbs.

*In a large mixing bowl add cooked and drained lentils, processed walnuts along with the rest of ingredients. Mix to combine throughly.

*Spoon out mixture into prepared loaf pan

*Place loaf pan in the oven cover with foil and bake for 40 minutes

*After 40 minutes remove loaf pan and add the glaze

*Place back in the oven this time uncovered for 20 minutes.

INGREDIENTS FOR GLAZE

2 tablespoons tomato sauce

1 1/2 tablespoons sweetener of choice, maple, agave or rice syrup

2 teaspoons lemon juice


METHOD

*Mix all ingredients together

*Remove loaf from the oven after 40 minutes

*Spoon glaze on top of loaf and spread evenly

*Return the loaf back to the oven and cook a further 20 minutes uncovered




*Remove from oven and let loaf rest in the tin for at least 30 minutes

*Lift out loaf and remove baking paper

* Serve with your favourite vegetables and a rich gravy or sauce

*Freezes well




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7 commentaires


Invité
03 déc. 2023

What is the psyllium husk for? Not sure if I want or need metamucil in my dinner.

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Yiannoulla Burness
Yiannoulla Burness
04 déc. 2023
En réponse à

I use psyllium husk as a binder to give structure and texture to the lentil loaf. The grated potato, zucchini and bread crumbs in the recipe also help bind all the ingredient together, the psyllium just takes it to another level of firmness. I have made it many times without psyllium and it worked out fine. Hope this answers your question.

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Invité
23 nov. 2023

No Print Recipe button is unacceptable in 2023. This looks like a delicious recipe, though. Guess I will have to write it down if I want to keep it.

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Invité
26 nov. 2023
En réponse à

I find that taking a screen shot works for me. Once taken store it in a folder marked recipes.

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Invité
09 nov. 2023

not fear that we cant print recipe


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Invité
24 nov. 2023
En réponse à

Just screenshot it and print the screenshot.

Thanks for this recipe. It looks delicious. I will try it.

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