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Out of all my favourite vegan recipes, this lentil loaf ranks in my top 10. This is a big deal, considering I’m in love with no less than 3,000 foods at any given moment. The original loaf recipe hails from talented chef and author, Terry Walters. I’ve enjoyed playing around with the recipe countless ways since I first made it in 2011. There’s just something about the combo of hearty, stick-to-your-ribs lentils, shredded carrots and sweet apple, chunky celery, toasted walnuts, and a sweet tangy glaze to finish it all off. It’s total comfort food to me.
I find myself eating the cold leftovers for breakfast in the morning. It gets crumbled over salads, stuffed into wraps and buns, and more recently thrown onto pasta sauce over a bed of spaghetti squash. I once ate half a loaf in the span of about 8 hours. Breakfast, lunch, and dinner. I guess it could be worse! To complicate matters, Eric is also a huge fan and we often find ourselves vying for the last slice…
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The only issue I have with the recipe I made a couple years ago is that it’s quite labour intensive. For this version, my goal was to simplify the recipe without compromising the flavour and texture. I also played around with different ingredients and amounts. I’ll be sharing my 3rd trial with you today – it’s actually my new favourite out of all of them I’ve made. Make sure to see my notes below for a few tips I’ve picked up along the way.
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![Glazed Lentil Walnut Apple Loaf, Revisited](https://ohsheglows.com/gs_images/2023/08/Glazed_Lentil_Walnut_Apple_Loaf_Revisited_IMG_6770-768x768.jpg)
Glazed Lentil Walnut Apple Loaf, Revisited
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Yield
1 loaf
Prep time
Cook time
Total time
Adapted from 2011 recipe, which was adapted from Terry Walters.
Ingredients
For the loaf
- 1 cup uncooked green lentils
- 1 cup walnuts, finely chopped and toasted
- 3 tbsp ground flax + 1/2 cup water
- 3 garlic cloves, minced
- 1.5 cups diced sweet onion
- 1 cup diced celery
- 1 cup grated carrot
- 1/3 cup peeled and grated sweet apple (use a firm variety)
- 1/3 cup raisins
- 1/2 cup oat flour
- 3/4 cup breadcrumbs
- 2 tsp fresh thyme (or 3/4 tsp dried thyme)
- salt & pepper, to taste (I use about 3/4 tsp sea salt + more Herbamare)
- red pepper flakes, to taste
For the balsamic apple glaze
- 1/4 cup ketchup
- 1 tbsp pure maple syrup
- 2 tbsp apple butter (or unsweetened applesauce in a pinch)
- 2 tbsp balsamic vinegar
Directions
- Preheat oven to 325°F. Rinse and strain lentils. Place lentils into pot along with 3 cups of water (or veg broth). Bring to a boil and season with salt. Reduce heat to medium/low and simmer, uncovered, for at least 40-45 minutes. Stir frequently & add touch of water if needed. The goal is to over-cook the lentils slightly (see pictures in post). Mash lentils slightly with a spoon when ready.
- Toast walnuts at 325°F for about 8-10 minutes. Set aside. Increase oven temp to 350°F.
- Whisk ground flax with water in a small bowl and set aside.
- Heat a teaspoon of olive oil in a skillet over medium heat. Sautee the garlic and onion for about 5 minutes. Season with salt. Now add in the diced celery, shredded carrot and apple, and raisins. Sautee for about 5 minutes more. Remove from heat.
- In a large mixing bowl, mix all ingredients together. Adjust seasonings to taste.
- Grease a loaf pan and line with parchment paper. Press mixture firmly into pan. Whisk glaze ingredients and then spread half on top of loaf. Reserve the rest for a dipping sauce.
- Bake at 350°F for 40-50 minutes, uncovered. Edges will be lightly brown. Cool in pan for at least 10 minutes before transferring to a cooling rack. I usually wait until loaf is cool before slicing.
Tip:
Note: Use Gluten-free oat flour and breadcrumbs if necessary. If you need a nut-free version you might want to try using toasted sunflower seeds.
I used to have a problem with my lentil loaves falling apart on me. I’ve since discovered that it really helps to over-cook the lentils a bit, so the consistency of the lentils is doughy, almost like mashed potatoes. As you can see in the photos, the lentils are the perfect consistency to bind with the other ingredients.
In addition to playing around with the ingredients, I also switched up the sizes of the tins/pans:
Trial 1: I made 4 mini loaves (the green and red ones).
Trial 2: I used a muffin tin. I got about 16 portions out of the batter which was great, but I made the mistake of using paper muffin liners and they completely stuck to the paper. Next time I will grease the tins well and not use paper liners. I also cooked them a bit too long (40 mins at 350F) and they dried out more than I’d like.
Trial 3: I made 2 medium-sized loaves using 9×5 loaf tins and baked for about 45 minutes or so. Keep in mind you can also use one big loaf tin too!
The loaves freeze well too. Just make sure to fully cool the baked loaves before wrapping and freezing.
If you are looking for a nut-free version, you might want to try using toasted sunflower seeds. I probably wouldn’t use a full cup of seeds, but maybe 1/2-3/4 cup. For a gluten-free loaf, use GF oat flour and breadcrumbs and of course be sure to check all other ingredients.
As for serving suggestions, this loaf is great paired with applesauce, sautéed greens, and mashed/roasted potatoes.
With any luck, I might have a few left for our Thanksgiving dinner on Saturday. If you are celebrating Thanksgiving this weekend, have a wonderful holiday!
Looking for more Thanksgiving recipes? Check out my Thanksgiving Recipe round-up here, featuring high-protein garlic mashed potatoes, holiday salad, pumpkin garlic knots, and more.
I made this last Christmas and LOVED it – but agree with others – took lot of time. Since Fall began I have been thinking about it again – thanks so much for posting this.
Happy Thanksgiving – this is the first year in awhile we have not been in Ontario on this weekend celebrating with our friends. We were in Montreal last weekend so could not travel again (from NY) – was GREAT to be in Montreal as there were several vegan restaurants. So wonderful to have more than just salad to choose from on a menu (I live in rural, meat eating country!) Have a great holiday weekend!
Thanks Suzanne!! Sorry to hear you aren’t in ON, but it sounds like you had a wonderful time in Montreal. Do you have a fav vegan restaurant there?
Dang! Now I want to make this instead for my Thanksgiving meal this weekend. Hmmmm, I’m already making your original recipe but oh man the apple addition really piques my interest.
Happy Thanksgiving! And I loved your pics of Whistler…and Victoria….and Vancouver. But mostly Whistler because it’s where I live. I’m so glad you enjoyed yourselves in BC.
Living in Whistler, you say? Hmm I might have to come live with you for a couple months! hah
I think this is probably one of my favourite vegan recipes – ever!! Like you, I love the nuttiness of it and am dying to crumble some over a salad. It’ll just be my mum and I celebrating Thanksgiving here at my house this year, and we have a ginormous turkey to cook, but I might have to make this as well and enjoy it in the weeks to come! (You can only have turkey for so many meals in a row!)
This is one of my top ten favs of your recipes for sure….. I have served this at many holiday dinners to many happy omnivours!I appreciate some of the prep work being taken out.. I will give it a whirl! I never did mind the work that went into it though because I found I could make the ‘batter’ a day or two in advance and just bake the day off the dinner. Either way, you should now I have accepted many gushing compliments on your behalf for the walnut lentil loaf!
I’m happy it’s gone over so well for you and your guests Samantha. Great to hear the batter can be made ahead too. That always saves a few headaches on busy food prep days.
Hi! If could you use real eggs instead of the flax eggs? How many should I use? Thanks!
Hey Anna, I really have no idea. You might want to read through the comments in the original post to see if anyone mentioned using real eggs. Goodluck!
A quick follow up, I think it turned out great! I made a double batch with 3 eggs, red bell pepper, spinach, corn, and peas instead of celery, and reduced the bread crumbs. Can’t wait to try it!
I love the idea of single servings made in a muffin tin. You might want to try the company If you care Unbleached muffin liners they are amazing!!!! I have not tried it with this recipe but they have not failed me yet… even with tricky stick vegan muffin recipes. Just an idea, Happy Thanksgiving:)
hellooooo fall deliciousness!!
This looks and sounds delicious! It would be a great thing to prepare to have through the week.
Often for dinner, I cook a couple of sides (say, steamed brocolli and roasted potatoes) and some sort of protein for my husband (chicken or whatever; he eats meat) and I have edemame or tofu or something. This would be a nice switch up!
THANK YOU! THANK YOU! I’ve been looking for a lentil loaf recipe! I’m gonna make this this weekend!
Hi Angela, I have been a long time reader but have been rather reticent in my comments. I adore your blog and philosophy and over the years you have quietly nudged me in the direction of veganism with your wonderfully crafted recipes, now so that I am wanting to make the ‘big switch’ to veganism myself. I was wondering if you recommend any books and/or websites that could give me more information of switching my diet and the ethical/environmental effects? Many love, V.
Hey Victoria, Thank you for your lovely comment. I’m so happy to hear you are considering the switch – congrats! As for my fav books, I’ve enjoyed In Defense of Food, Crazy Sexy Cancer, Omnivore’s Dilemma. Food Inc movie. Ive also heard good things about The China Study and Eating Animals.
I need to make this loaf…especially for freezing purposes! I need to start making things for when the baby gets here and have it ready to go sitting in the freezer. I remember seeing your loaves last year and thinking how I wanted to make them, so I’m glad you’re putting it right in my face again to do ;)
I just bought lentils for the first time, I’m excited to use them!!! Your loaf seems amazing! Do you think it would freeze well? My Husband and I don’t have the same taste in food, so I don’t think he would eat it.
yup it does freeze well. Just make sure it’s fully cooled before wrapping it up. Enjoy!
This looks awesome. Just to follow up on this point – if I bake it, let it cool and freeze, when it comes time to rewarming it to serve, is there a temperature and time you recommend for rebaking it?
I was lazy and just warmed leftovers on a skillet :) however if you plan to re-bake it later on the oven, I would suggest cooking it for a bit less time (the first time) just so it doesnt dry out. For reheating anything around 300-350 should do the trick. Enjoy!
I made a version of this based off Terry Walters’ recipe too and I loved it! I haven’t made it since then though… I need to change that!
As usual that looks very appetizing. I think I can actual do this recipe from where I am. Thanks. :)
This recipe looks too interesting to pass up. I want to try it today but I don’t have any walnuts. Do you think that pecans will work? Was also thinking about substituting dates for the raisins since I have this thing about eew raisins. Love your site keep up the good work!
Yum! I can’t wait to make this Ang. Now even simpler too–thanks!!
this will be perfect to make mini loaves to freeze for busy days! do you think oat bran would work instead of the breadcrumbs though?
just wanted to let anyone know this works fine with oat bran! the glaze is sooo sweet & yummy, its hard to believe there’s only a tbsp of maple in there!
I am REALLY excited to make this, but I have two questions. 1. What can I substitute for the flax/water combo (can’t afford a bottle just for the one recipe) 2. Is it OK to use regular flour instead of oat flour? I pretty much have the other ingredients on hand so want to have my first try making it as cheap as possible in case I mess up!
Hi Kim, I dont know of another vegan sub for the flax egg (perhaps a chia egg though). As for subbing flour, Im sure you could, although you might need a bit less white flour since it can tend to make things a bit dry. goodluck!
Wow. I tasted this in progress and it is so good. My loaf and mini-muffin like loaves are in the oven now. I can’t wait for Thanksgiving dinner. It did take awhile to put together but it was kind of fun to make. Next, the sweet potato casserole. What an amazing website you have and you are in my area!
Thank you so much Lisa! Happy Thanksgiving :)
Angela is there any way to use canned lentils here? I have a ton of them to use up!!
x
probably! I would drain, rinse and then cook them in the pot until they achieve the same texture as shown in the photo. Let me know how it goes!