Yield: 8 thick slices
1 cup dry lentils
3 cups vegetable broth
3 TBS ground flax seed
1/2 cup warm water
1 tbsp extra virgin olive oil
3 garlic cloves, minced
1 cup sweet onion, diced
1 celery stalk or green onion, chopped finely (optional)
1 medium carrot, grated
1/3 of an apple, peeled, grated (makes 1/3 cup grated apple)
1/4 cup raisins
3/4 cup toasted walnuts, roughly chopped
1 tsp kosher salt
Freshly ground black pepper, to taste
1 tsp dried thyme
1/2 cup regular oats, ground into a flour (use GF oats for
1 tbsp ground flax seed
3/4 cup breadcrumbs (I used 2 slices of Ezekiel bread, lightly
toasted, and processed in food processor) Use GF breadcrumbs for
2 Tbsp ketchup
1 Tbsp Balsamic vinegar
1 Tbsp maple syrup
1 Tbsp apple butter
Cook green lentils:
In a medium sized pot, add 3 cups of water and a vegetable bouillon
cube and boil water until cube is dissolved. Alternatively, you can
also use already prepared veggie stock. Rinse lentils and pick over
being sure to remove any small pebbles that may be in the mix. Add
lentils, bring to boil, and reduce heat to low and simmer until
liquid is absorbed and lentils are tender (about 40 minutes). Be
sure to stir the lentils frequently so they do not stick to the
bottom of the pot. Once the lentils are cooked, remove from heat and
set aside to cool.
Preheat oven to 350 F and line a loaf pan with
parchment so that parchment paper hangs over the edges by 2 inches.
Walnuts: Toast 3/4 cup of walnuts at 350F for about 6 minutes
and then set aside to cool.
Flax egg: Mix 3 tbsp of ground
flax with 1/2 cup warm water and stir well. Set aside for at least
5-10 minutes so it can gel up.
Prepare vegetable mixture: In
a large skillet over medium heat, sauté onion and minced garlic for
about 5 minutes on low-medium heat, being careful not to burn. After
the onions are tender, add carrot and sauté for 2-3 minutes over low
heat. Add grated apple, raisins, and chopped walnuts and sauté
another minute or two. Add thyme, salt, and pepper to taste.
Remove from heat and set aside.
Breadcrumbs: I took 2 slices
of Ezekiel bread and lightly toasted them. Then I ripped up the
slices and placed into my food processor and processed until small
breadcrumbs were left. Alternatively, you can use store bought
Process 75% of lentils and Mix everything
together: Once the lentils are cooled, take 75% of the lentils and
place into food processor. Process until mostly smooth (some small
lentils will remain!). Now take the processed lentils and scoop into
a large bowl. Add in the remaining 25% of non-processed lentils and
place into bowl. Add the breadcrumbs, flax egg, veggie mixture, oat
flour, and ground flax seed. Stir well with a spoon and then remove
the spoon and mix well with your hands, pressing it through your
fingers. Taste and adjust seasonings if necessary.
mixture into your loaf pan and spread out with a spoon. Now take
your hands and press the mixture firmly and evenly into the pan.
Preparing Glaze: In small bowl combine all glaze
ingredients. Spread evenly over loaf and bake, uncovered 45
minutes at 350F.
Cool for about 10-15 minutes and serve. Serves
about 8 thick slices.
Your question and comments are welcome