Allergen-Free Lentil Loaf
Ruth Lewis-Robertson
Nutritional Therapist & Massage Therapist
Website: newyouedinburgh.co.uk
Instagram: NewYou_Nutrition
Serves
8
Good for:
Lunch,
Dinner
Ingredients
- 150g dried green or brown lentils
- 1 onion
- 2 medium carrots
- 2-3 sticks of celery (or substitute mushrooms if required)
- 1 small apple
- 3 cloves garlic
- 2 tsp. of dried herbs of choice, e.g. oregano, thyme and/or rosemary
- Black pepper to taste
- 1 heaped tsp. of miso paste (or substitute a vegetable stock cube if soy allergies)
- 60g oats (gluten-free if required)
- 3 tbsp. of ground flax seed
- Olive oil for frying
For the glaze:
- 2 apples
- 1 tbsp. balsamic vinegar
- 1 tbsp. tomato purée
Step by Step Instructions
To make the loaf
- Preheat the oven to 160 degrees Celsius
- Rinse the lentils and cook in boiling water for 20 minutes or until soft
- Meanwhile, grate the carrot and apple and finely chop the onion, garlic and celery
- In a large wok or pan, gently fry the onion in olive oil over a medium heat until softened
- Add the celery and continue to fry for 1-2 minutes
- Add the carrot, apple, and herbs and continue to fry for 1-2 minutes
- In a small teacup, dissolve the miso in 2 teaspoons of boiling water.
- Take the wok off the heat. Add the dissolved miso, oats, garlic and flax seed
- Drain the lentils once soft and add to the wok.
- Season with pepper and stir to combine all ingredients.
- Line a deep loaf tin with baking paper
- Fill the tin with the mixture, pressing firmly down as you do so (tip: it will look like there is too much mixture but if you press it down it will fit)
To make the glaze
- Core the apples and chop into small pieces
- Place in a saucepan (you can reuse the lentil pan to save on dishes!) with 2 tbsp. of water
- Cook on a medium heat for about 20 minutes or until the apples are mushy
- Remove from heat and add the balsamic vinegar and tomato purée.
- Combine, mashing down the apples as you do so
To finish
- Spread the glaze over the loaf
- Bake uncovered for 60 minutes
- Leave to cool in the tin for 10 mins
- Turn out and leave for a further 30 mins before slicing, this will allow it to stay together better.
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