Lentil Loaf
Ingredients
Loaf
brown lentils (dry)
1 cup
low sodium broth (liquid)
3 cup
olive oil (liquid)
2 tbsp
onion (finely_diced)
1 medium
celery (finely_chopped)
1 stalk
garlic (minced)
4 clove
mushrooms (finely_chopped)
100 g
carrot (finely_chopped)
1 medium
red bell pepper (finely_chopped)
0.5 piece
walnuts (chopped)
0.5 cup
tomato paste (concentrated)
0.25 cup
dried thyme (dried)
2 tsp
dried parsley (dried)
2 tsp
dried oregano (dried)
2 tsp
paprika (ground)
2 tsp
soy sauce (liquid)
2 tbsp
flaxseeds (ground)
2 tbsp
water (liquid)
3 tbsp
chickpea flour (dry)
0.75 cup
nutritional yeast (flakes)
0.25 cup
Glaze
tomato paste (concentrated)
2 tbsp
soy sauce (liquid)
1 tbsp
balsamic vinegar (liquid)
2 tsp
maple syrup (liquid)
2 tsp
garlic powder (powder)
0.5 tsp
Instructions
Cook the lentils
Rinse the lentils and cook with the broth in a small pot until all of the liquid has reduced.
Prepare flax egg
Mix flaxseeds with water and set aside to thicken.
Preheat oven
Heat the oven to 170°C and line a loaf tin with baking paper.
Sauté vegetables
Heat the oil in a large pan on medium heat. Add the onion and celery, and sauté for 4-5 min before adding the garlic and mushrooms. Continue to cook for 4-5 min. Next, add the carrot and pepper and cook for 7-8 more min.
Process half lentils
Add half of the cooked lentils to a food processor with the walnuts and pulse to break down into a paste.
Combine loaf mixture
Add the processed mixture, remaining lentils, tomato paste, herbs, and paprika to the pan. Mix well for a couple of minutes. Add soy sauce, chickpea flour, flax egg, and nutritional yeast. Mix well and turn off the heat.
Prepare glaze
Mix the glaze ingredients together in a small bowl.
Bake the loaf
Add the loaf mixture to the loaf tin and pat down. Top with the glaze and bake in the oven for 25-30 min.
Cool and serve
Leave to cool for 10 min before serving.
Original recipe
Storage
Store in an airtight container. Can be frozen sliced for easy portions.
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