I had made a bunch of lentils, but didn't end up having something specific to use them for, so I started looking into the blog world for recipes. I came across 2 lentil loaf recipes. I had been eyeing this recipe for a while and now sounded like the perfect time to make this.
2 - 2 1/2 cup cooked lentils (cooked in water)
3 TBS ground flax seed
1/2 cup warm water
2 tbsp extra virgin olive oil
3 garlic cloves, minced
1 small mild onion, diced
1 large carrot, diced (I used 4 baby carrots)
1 small apple grated (I used red delicious because that was what I had on hand)
3/4 cup toasted walnuts, roughly chopped
1 tsp kosher salt
Freshly ground black pepper, to taste
1/2 cup oats, ground into a flour
3/4 cup bread crumbs
½ c bbq sauce
Preheat oven to 350 F and line a loaf pan grease one large loaf pan or four small ones.
Toast 3/4 cup of walnuts in a 350 degree oven for about 5 min.
Mix 3 tbsp of ground flax with 1/2 cup warm water and stir well. Set aside for at least 5-10 minutes so it can gel up.
In a large skillet over medium heat, sauté onion and minced garlic for about 5 minutes on medium heat in 1 T olive oil, being careful not to burn. After the onions are tender, add carrot and sauté for 2-3 minutes over low heat. Add grated apple, and chopped walnuts and sauté another minute or two. Add salt, and pepper to taste. Remove from heat and set aside.
Take 75% of the lentils and place into a blender. Process until mostly smooth (some small lentils will remain!). Now take the processed lentils and scoop into a large bowl.
Add in the remaining 25% of non-processed lentils and place into bowl. Add the oil, breadcrumbs, flax egg, veggie mixture, oat flour, and ground flax seed. Stir well with a spoon and then remove the spoon and mix well with your hands, press mixture into loaf pan with your fingers.
Spread bbq sauce evenly over loaf and bake, uncovered 30-35 minutes at 350F.
Let cool a few minutes and serve!
The mixture before it went into the pan
The finished product
My plate - I paired my loaf with an organic spinach salad with chickpeas and carrots with Annie's dressing.