Lentil Loaf
Ingredients
Loaf
brown lentils (dry)
200 g
low sodium broth
750 ml
olive oil
30 ml
onion (finely diced)
1 piece
celery stalk (finely chopped)
1 piece
garlic cloves (minced)
4 piece
mushrooms (finely chopped)
100 g
carrot (finely chopped)
1 piece
red bell pepper (finely chopped)
0.5 piece
walnuts
50 g
tomato paste
65 g
dried thyme
2 tsp
dried parsley
2 tsp
dried oregano
2 tsp
paprika
2 tsp
soy sauce
30 ml
flaxseeds
2 tbsp
chickpea flour
90 g
nutritional yeast
15 g
Glaze
tomato paste
30 g
soy sauce
15 ml
balsamic vinegar
10 ml
maple syrup
10 ml
garlic 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 2 tbsp flaxseeds with 3 tbsp water and set aside to thicken.
Preheat oven and prepare tin
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 the lentils
Once the lentils are cooked, add half of them to a food processor with the walnuts and pulse to break down into a paste.
Combine mixture
Add the mixture, along with the remaining lentils, tomato paste, herbs, and paprika, to the pan, and mix well for a couple of minutes. Now add the 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, ensuring it's evenly spread out. 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 up to a month.
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