N’s Household-famour Lentil Loaf

5 01 2012


My friend N normally makes this lentil loaf for the big holidays, only she didn’t make it Christmas this year, which is why I’m making it… because I didn’t get my fix at Christmas.

Loads of flavour, great texture, and amazing in a sandwich the next day.  Also, if you crumble this loaf up and stir it into macaroni, it’s like hamburger helper… except not gross.


Lentil Loaf

4 cups of brown lentils

1/4 cup chopped onion

2 cloves garlic, minced

1/2 cup cooked grains (I used pearl barley, but rice or quinoa could easily fit)

1/4 cup finely chopped raw walnuts

1/2 cup chopped fresh parsley

1 tsp dried thyme

1 tsp sage

1/2 tsp pepper

1 Tbsp Braggs or tamari

1 Tbsp balsamic vinegar

1 flax egg (1 Tbsp ground flax + 3 Tbsp water)

Preheat oven to 350º.  Lightly oil a 4 x 8 loaf pan.

Sauté onions and garlic in a non-stick frying pan with just enough water to help the vegetables not stick.  Cook for 5 minutes, until onion is soft.

In a big bowl, mix everything together: lentils, onions, garlic, barley, walnuts, parsley, thyme, sage, pepper, Braggs, balsamic vinegar, and flax egg.  Remove 1 to 1.5 cups of lentil mixture to a blender or food processor.  Blend until everything is combined; although it doesn’t need to be smooth, it does need to be gloopy.

Stir the blended lentil mixture back into the big bowl of lentil mixture, thoroughly combining all ingredients.  Adjust seasoning as necessary.

Press mixture firmly into prepared pan.  Bake for 50 minutes.  Let cool for 10 minutes before slicing.




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