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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