Dinner for 8
Lentil Walnut Loaf
Lentils, walnuts, vegetables, fruit, and grains form a savory loaf baked with a tangy maple topping.
$1.26per serving $
100 minstart to table
8servings
Ingredients
- 2 cans (14 oz) lentils
- 1 cup walnuts
- 2 tsp extra-virgin olive oil
- 2 cups finely chopped sweet onion
- 3 cloves garlic
- 1 cup finely chopped celery
- 1 cup grated carrot
- 1/3 cup peeled and grated sweet apple
- 1/3 cup dried cranberries or raisins
- 2 tsp fresh thyme
- 1 tsp dried oregano
- fine sea salt (optional)
- freshly ground black pepper (optional)
- 3 tbsp ground flax
- 1/2 cup oat flour
- 1/2 cup spelt bread crumbs
- 1/4 tsp red pepper flakes (optional)
- 1/4 cup ketchup
- 2 tbsp unsweetened applesauce or apple butter
- 2 tbsp balsamic vinegar
- 1 tbsp pure maple syrup
Steps
- Heat the oven to 375 F and line a 9-by-5-inch loaf pan with parchment.
- Toast the walnuts in a dry skillet over medium heat for 4 minutes, then chop them finely.
- Heat the oil in the skillet, add the onion, garlic, celery, and carrot, and cook for 8 minutes.
- Mash the drained lentils with the walnuts, cooked vegetables, apple, cranberries, thyme, oregano, salt, pepper, flax, oat flour, bread crumbs, and pepper flakes.
- Press the mixture into the loaf pan and stir the ketchup, applesauce, vinegar, and maple syrup together for the topping.
- Spread the topping over the loaf and bake for 45 to 50 minutes, then cool for 10 minutes before slicing.
Main ingredient on sale this week? See what to make with dried beans and lentils on sale.
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