Ingredients
- 2 (14-ounce/398 mL) cans of lentils, drained and rinsed OR 1c dry lentils
- 1 c walnuts, finely chopped
- 2 tsp (10 mL) extra-virgin olive oil
- 2 c finely chopped sweet onion
- 3 garlic cloves, minced
- 1 c finely chopped celery
- 1 c grated carrot
- 1/3 c peeled and grated sweet apple
- 1/3 c dried cranberries (chopped) or raisins
- 2 tsp fresh thyme (or 1 teaspoon dried thyme)
- 1 tsp dried oregano
- Fine sea salt, to taste (about 1 teaspoon)
- Freshly ground black pepper, to taste
- 3 tbsp ground flax
- 1/2 c oat flour
- 1/2 c spelt bread crumbs
- 1/4 tsp red pepper flakes Optional
- 1/4 c (60 mL) ketchup
- 2 tbsp (30 mL) unsweetened applesauce or apple butter
- 2 tbsp (30 mL) balsamic vinegar
- 1 tbsp (15 mL) pure maple syrup
Instructions
Preheat the oven to 325°F (160°C). Grease a 9x5-inch loaf pan and line with parchment paper cut to fit the length of the pan.
If using canned lentils, rinse and drain them in a colander. If using lentils cooked from scratch, add 1c dry lentils into a pot and cover with water. Bring to a low boil over high heat, reduce the heat to medium-high, and then simmer the lentils uncovered for 20 to 30 minutes until tender. Drain well.
After draining, add them into a very large bowl and mash with a potato masher. The goal is to create a lentil paste while still leaving about 1/3 of the lentils intact.
Spread the chopped walnuts onto the baking sheet. Toast the nuts for 8 to 12 minutes until fragrant and lightly golden. Set aside to cool.
Increase the oven heat to 350°F (180°C).
Add oil to a large skillet over medium heat. Stir in the onion and garlic, and season with a pinch or two of salt. Cook for 4 to 5 minutes until the onion softens.
Stir in the celery and carrot, and continue cooking for another few minutes.
Stir in the grated apple, dried cranberries (or raisins), thyme, oregano, 1/2 teaspoon salt, and black pepper. Cook for a couple minutes longer.
Into the bowl with the mashed lentils, stir in the walnuts, ground flax, oat flour, and bread crumbs until combined.
Stir in all of the veggie mixture until combined. Add the red pepper flakes, if using. Taste and add more salt (another 1/2 teaspoon) if needed. If the mixture seems dry, add a tablespoon or two of water and mix again.
Press all of the lentil loaf mixture into the prepared loaf pan. Pack it down as firmly as you can as this will help it hold together after cooling.
In a small bowl, whisk together the ketchup, applesauce, vinegar, and maple syrup until combined. Using a pastry brush, spread the glaze over top of the lentil loaf.
Bake the lentil loaf, uncovered, at 350°F for 50 to 60 minutes until the edges start to darken and the loaf is semi-firm to the touch. Place the loaf pan directly onto a cooling rack for 15 minutes. Then, slide a knife around the ends to loosen, and carefully lift out the loaf (using the parchment paper as "handles") and place it directly onto the cooling rack for another 30 minutes.
After cooling, carefully slice the loaf into slabs. Serve immediately. The loaf will continue to firm up as it cools. Some crumbling is normal if sliced while warm.