Download PDFCLEAN FOOD, revised edition | Winter | Page 271

THIS HIGH-PROTEIN LOAF MAKES a nice main course for a vegetarian meal and a great sandwich stuffer as leftovers. Serve with Cranberry Applesauce (page 241) and sautéed greens (pages 179–180) for a complete meal.


1 cup dried lentils
3 cups vegetable stock
1 thumb-size piece kombu
3 tablespoons ground golden flax seed
2 tablespoons extra virgin olive oil
1 yellow onion, diced
1 carrot, grated
1 stalk celery, minced
2 tablespoons mirin
1 apple, peeled, grated and mixed
with 1 tablespoon lemon juice
1⁄4 cup raisins
3⁄4 cup toasted walnuts, chopped
1 teaspoon dried thyme
6-7 dashes ume plum vinegar
Freshly ground black pepper
1⁄2 cup plus 1 tablespoon gluten-free bread or rice crumbs


2 tablespoons ketchup
1 tablespoon balsamic vinegar
1 tablespoon maple syrup
1 tablespoon apple butter
1 teaspoon arrowroot


Rinse lentils, place in rice cooker or pot and add stock and kombu. Bring to boil then reduce heat and simmer covered until liquid is absorbed and lentils are tender. Remove from heat, discard kombu and set aside.


Preheat oven to 350°F. Line loaf pan and baking sheet with parchment paper and set aside. Soak flax seed in 1⁄2 cup water and set aside.

In large skillet over medium heat, sauté onion, carrot and celery in olive oil for 2 minutes. Add mirin and sauté 3 minutes more or until soft. Add apple, raisins and walnuts and sauté another minute. Add thyme, vinegar and pepper to taste.

Add half the cooked lentils to vegetable mixture. Process remaining lentils with handheld blender or food processor until smooth, adding water one tablespoon at a time as needed (not to exceed 1⁄4 cup extra water). Fold into lentil apple mixture along with soaking flax meal, then add bread crumbs and another 1⁄4 cup water and mush all ingredients together so evenly distributed. Transfer to prepared loaf pan and press firmly to form. Flip onto prepared baking sheet, lift off loaf pan and press loaf with your hands to round edges and make sure loaf is pressed firmly together. Remove and discard parchment paper and set aside loaf.


In small saucepan over no heat, combine all glaze ingredients. Place over medium heat and stir continuously until thick (about 2–3 minutes). Spread evenly over loaf and bake, uncovered, 35 minutes. Remove from oven and let stand 5 minutes before serving.


© 2012 Terry Walters



  1. Posted November 19, 2016 at 1:20 pm | Permalink

    Can you substituted the bread crumbs with almond flour or cocucut flour?
    If yes , how much?
    The idea is a grain free meal

  2. Posted November 27, 2016 at 3:53 pm | Permalink

    Hi Rachel,

    Almond flour and coconut flour will become quite mushy in this recipe. I would use gluten-free bread crumbs to make this gluten free (in fact, that IS what I use). The brand I find locally is Jillian’s. I hope that helps!

    Eat clean live well!


2 Trackbacks

  1. By Glazed Lentil Walnut Loaf (Vegan) on January 20, 2015 at 4:35 am

    […] Adapted from OhSheGlows .. here .. and originally from Terry Walters .. here Lentil Walnut Loaf (Vegan)   Print Author: Sexy Veggie Serves: 10 Servings […]

  2. […] Lentil, Apple Walnut Loaf (One of my all time favs.) – Terry Walters […]

Post a Comment

Your email is never shared. Required fields are marked *