MAPLE-GLAZED LENTIL LOAF
PREP + COOK TIME 1 HOUR 30 MINUTES SERVES 8
1 cup (200g) dried green lentils, rinsed
½ cup (100g) brown rice
3 cups (750ml) vegetable stock
1 cup (100g) walnuts
1 tablespoon extra virgin olive oil
1 small red onion (100g), diced finely
2 trimmed celery stalks (200g), diced finely
1 clove garlic, crushed
1 small apple (130g), grated finely
¼ cup (40g) flaxseed meal
¾ cup (90g) quick oats
1/3 cup fresh thyme leaves
1/3 cup (95g) tomato sauce
2 tablespoons pure maple syrup
2 tablespoons balsamic vinegar thyme sprigs and vegan beetroot dip, optional, to serve
1 Preheat oven to 200°C/180°C fan. Oil a 12cm x 25cm loaf pan; line with baking paper.
2 Place lentils, rice and stock in a saucepan; bring to the boil. Reduce heat to medium; simmer gently for 40 minutes or until tender and stock is absorbed.
3 Meanwhile, place walnuts on an oven tray; roast for 4 minutes or until golden. Cool; coarsely chop. Reduce oven to 160°C/140°C fan.
4 Heat oil in a frying pan; cook onion and celery, stirring, for 3 minutes or until soft. Add garlic and apple; cook for 5 minutes. Remove from heat.
5 Transfer lentil mixture to a large bowl with walnuts and onion mixture.
This story is from the Issue 66 2020 edition of The Australian Women's Weekly Food.
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This story is from the Issue 66 2020 edition of The Australian Women's Weekly Food.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
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