Monday, December 17, 2018

Thanksgiving Savory Lentil Loaf

A friend served this Lentil Loaf up as part of their Thanksgiving dinner this year and passed the recipe on to me.  I always like receiving and trying new recipes that people are kind enough to share, it's usually a win. When making this again, I plan to dice my veggies much smaller.  As you can see in the photo, they are a little overpowering.  We served with vegan gravy but a little extra glaze sauce might be nice on the side.

Thanksgiving Savory Lentil Loaf
Chef: Amber Poupore; Cacao Tree Café
1 loaf
total time:  1 hour 40 minutes

Lentil Loaf

1            cup cry lentils (green or French petit)
2 and 1/2   Cups water or vegetable broth (low sodium)
1-2        tablespoons sea salt for sautéing vegetables  (I used less)
4            garlic cloves, minced
1            medium yellow onion, finely diced
1            medium sweet potato, peeled and finely diced
2            celery stalk, finely diced
3/4         cup rolled oats
1/2         cup oat flour or  besan flour (garbanzo bean flour)
1            heaping teaspoon dried thyme
1/2         heaping teaspoon ground cumin
1/2         teaspoon each garlic powder & onion powder
3            bay leaves
3            tablespoons flaxseed meal (ground flaxseeds)
1/3         cup water (6 T)


3            tablespoons organic ketchup
1            tablespoon balsamic vinegar
1            tablespoon maple syrup


1.  Thoroughly rinse lentils.  In a large pot add 2 and 1/2 cups water (or broth) wit lentils and 3 bay leaves.  Bring to a boil, reduce heat, cover and simmer for about 35 minutes, stirring occasionally.  Once done, remove the lid and set aside to cool.  Then lentils will thicken.

2.  Preheat oven to 350 degrees.

3.  In a small bowl, combine flaxseed meal and 1/3 cup water, set aside for at least 10 minutes, preferably in the refrigerator.

4.  Prepare vegetables.  Saute seat salt, garlic, onion, sweet potato and celery for 5-7 minutes on medium heat.  Add spices, mixing well to incorporate and keep cooking on medium heat for 5 minutes.  Set aside to cool.

5.  Using a food processor or blender, mix 3/4 of cooked lentils and any lentil stock in the pan that was not absorbed by the lentils.

6.  In a mixing owl, combine sautéed vegetables, pureed lentils and whole lentils, oats and oat flour and the flaxseed mix.  Salt and pepper to taste, if needed.

7.  Place mixture into a loaf pan lined with parchment paper, leaving it overlapping for easy removal later.  Press down firmly, filling in along the edges too.  Gently tap pan on the counter to ensure that the loaf has settled completely into the pan.

8.  Bake uncovered in oven for 45 – 50 minutes.  Allow to cool 15-20 minutes, remove from pan and slice.  The loaf can be refrigerated and reheated for leftovers for up to 6 days.


Prepare your glaze by combining all the ingredients in a small bowl, mix until incorporated.

Spread evenly over the top of the loaf.  (The glaze is not needed to bake the loaf)
   ****I put on around 10 minutes before baking ended

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