If you have seen only some of my little foodie blog, you surely know by now that I love lentils. These tiny, versatile legumes are quick-cooking and nutrient-rich with protein, fiber, and iron. I have worked hard at making this recipe just the way I want it before sharing... which is why I am tickled to offer it here today!
This particular recipe is a bit involved- (be prepared to use multiple pots and pans) but I promise it is worth it. It's a great meal to make on the weekend or day off and enjoy for the week ahead. Having dinner ready to reheat on a weeknight is much appreciated for this (now!) working couple! :-)
Recipe adapted from Terry Walters' Clean Food
Ingredients
For loaf:
1 cup dried lentils
3 cups vegetable broth
3 tbsp ground flax seed
1/2 cup water
3 tbsp extra virgin olive oil
1 large onion, diced
2 carrots, grated
2 tbsp rice vinegar
2 apples, peeled, grated, and mixed with 1 tbsp lemon juice
3/4 cup toasted walnuts, chopped
1 tsp garam masala
1 cup breadcrumbs
(*Note- Substitute brown rice breadcrumbs if making the recipe gluten-free)
For glaze:
2 tbsp organic ketchup
1 tbsp balsamic vinegar
1 tbsp maple syrup
1/2 tbsp corn starch
Directions
Preparing lentils
Rinse lentils, place in a pot, and cover with vegetable broth. Bring to a boil, then reduce heat and simmer until liquid is absorbed and lentils are tender, about 30-40 minutes. Remove from heat and set aside.
Preparing loaf
In a small bowl, combine ground flax seed with water and set aside.
Preheat oven to 350 degrees.
In a large skillet over medium heat, saute onion and carrot in olive oil for 2 minutes. Add rice vinegar and saute 3 minutes more until soft. Add grated apple, walnuts, and garam masala and saute another 1-2 minutes. Remove from heat and fold in cooked lentils, breadcrumbs, and soaked flax seed until evenly mixed. Press mixture firmly into lightly oiled loaf pan and set aside.
Preparing glaze
In a small saucepan over no heat, combine all glaze ingredient until smooth. Place over medium heat and stir continuously until thick (about 2-3 minutes). Spread evenly over loaf and bake, uncovered, 40 minutes.
Serve with sauteed greens and brown rice for a lovely meal!
Happy eating!
