Description

A savory lentil-walnut loaf with mushrooms and a thin balsamic-tomato top.

Ingredients

Scale

2 1/2 cups Cooked brown or green lentils, drained
3/4 cup Walnuts, toasted and finely chopped
1 cup Old-fashioned rolled oats
2 tablespoons Ground flaxseed
5 tablespoons Water, for flaxseed
1 tablespoon Olive oil
1 onion Yellow onion, finely diced
1 carrot Carrot, finely grated
8 ounces Cremini mushrooms, finely chopped
3 cloves Garlic cloves, minced
2 tablespoons Tomato paste
1 tablespoon Reduced-sodium tamari
1 teaspoon Dried thyme
1/2 teaspoon Fine salt
1/4 teaspoon Black pepper
1/4 cup Ketchup, for glaze
1 tablespoon Balsamic vinegar, for glaze
1 teaspoon Maple syrup, for glaze

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Instructions

Heat oven to 375°F and line a 9-by-5-inch loaf pan with parchment overhang. Stir 2 tbsp ground flaxseed with 5 tbsp water and let thicken while preparing vegetables. Use 2 1/2 cups cooked, thoroughly drained brown or green lentils; do not substitute 2 1/2 cups dry lentils.
Heat 1 tbsp olive oil in a skillet. Cook 1 diced onion, 1 grated carrot and 8 oz finely chopped mushrooms over medium heat about 8–10 minutes, until soft and visible mushroom liquid has cooked off. Stir in 3 minced garlic cloves for the final minute. Cool a few minutes.
Mash roughly half the lentils in a large bowl, leaving the rest intact. Mix with 3/4 cup finely chopped toasted walnuts, 1 cup rolled oats, hydrated flax, vegetable mixture, 2 tbsp tomato paste, 1 tbsp tamari, 1 tsp thyme, 1/2 tsp fine salt and 1/4 tsp black pepper. Press into the lined pan. Stir 1/4 cup ketchup with 1 tbsp balsamic vinegar and 1 tsp maple syrup; spread the glaze thinly over the top.
Bake at 375°F approximately 50–60 minutes until the top looks set and the edges pull slightly from the pan. Rest in the pan about 20 minutes, then lift out with the parchment and cut into eight slices. Test cohesion and actual time before publishing; this is a newly proposed formula.

Notes

Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.

Additional chilling, resting or cooling time: 20 minutes, included in the total.

Untested estimate using already cooked, thoroughly drained lentils: vegetables sauté 10 minutes, bake up to 60 minutes and cool 20 minutes before slicing; oven preheat excluded.

Prep Time: 30 minutes
Chilling, resting or cooling: 20 minutes
Cook Time: 70 minutes

Nutrition

Serving Size: One eighth of a 9-by-5-inch loaf