Best 3 Lentil Walnut Loaf Recipes

LENTIL-MUSHROOM WALNUT LOAF

Steps:

• Note: to make lentils, sort 1 ¼ cup dried lentils in a medium saucepan over high heat; combine the lentils with 2 cups water (do not add salt); bring to a boil, reduce heat to low and simmer, covered until the lentils are tender, about 15-20 minutes.
• Preheat oven to 350°.
• In a big bowl, combine all the ingredients except the cheese; mix well.
• Turn the mixture into a lightly oiled 8x8 inch glass baking pan; gently pat down.
• Bake until the loaf is firm and the top is lightly browned, about 40 minutes.
• Sprinkle the cheese on top and bake 10 minutes, until the cheese is melted.
• Let stand in dish for 5-10 minutes before serving.
• Cut into squares and serve from the baking dish.

LENTIL WALNUT "NO MEAT" LOAF

Steps:

• Method: Heat oven to 400 degrees. Lightly grease 8-9 inch loaf pan with oil or cooking spray and set aside.
• Bring vegetable broth to a boil and add lentils. Cover and simmer over medium heat for 25-30 minutes until lentils are tender and most or all of the liquid is absorbed. Drain any excess liquid and transfer to a large bowl to cool. Note: It' important to let them cool or they will be too mushy when mashed.
• Meanwhile, heat 1 tbsp olive oil in a skillet and add onion and celery, saute over medium heat 3 minutes. Add potatoes, garlic, poultry seasoning, and pepper and continue cooking 3-5 minutes, or until vegetables are tender. Remove from heat.
• With a potato masher, mash cooled lentils (not to the point of being pureed). Add vegetable mixture and continue to mash to combine. Next add the remaining ingredients and mix in - using your hands works best.
• Transfer to loaf pan and press the mixture in, smoothing out the top so it's even.
• Bake for 25-30minutes or until top and edges look lightly browned.

LENTIL-WALNUT LOAF RECIPE - (4.2/5)

Steps:

• Cook lentils. In a food processor, process into a course paste with some lentils left in tact. Do not over process. Preheat oven to 325. Spread the walnuts on a baking sheet and toast for 10 minutes. Set aside and increase temperature to 350. Line a loaf pan with parchment paper. In a large frying pan heat oil over medium heat. Add garlic and onion and saute till translucent. Season with salt and pepper and add the celery, carrot, apple and raisin. Saute for 5 more minutes. Lightly stir in the processed lentils, flax meal, walnuts, quinoa flour, panko, thyme, oregano, pumpkin seeds, 1 tsp salt, 1/4 tsp pepper and pepper flakes. Mix well. Press mixture into loaf pan firmly and evenly. To make the glaze whisk together the ketchup, applesauce, vinegar and agave and pour over loaf. Bake uncovered for 60 minutes or until edges are lightly browned. Allow to cool for 10 minutes. Lift loaf out of pan and cool for an additional 30 minutes then slice and serve. http://www.not-too-sweet.com/lentil-walnut-loaf/