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  Lentil Nut Loaf


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INGREDIENTS
3 cups cooked green lentils
2 cups whole wheat bread crumbs
2 cups nuts, ground fine in food processor
2 eggs, lightly beaten
1/2 cup water
2 Tablespoons tamari
1 Tablespoon Worcestershire Sauce
1 Tablespoon dried sage
1 teaspoon dried thyme
1 teaspoon marjoram or basil
2 Tablespoons ketchup
1/2 onion, finely chopped
3 ribs celery, thinly sliced
Ketchup or olive oil for glaze

DIRECTIONS
Prepare 2 loaf pans with a light coating of olive oil. Preheat oven to 350 degrees.
In a large bowl, mix all ingredients, except ketchup and olive oil used for glaze. Stir until thoroughly
combined. Divide evenly into loaf pans, packing down with the back of a spoon.
To glaze, pour 1 Tablespoon of olive oil or 2 tablespoons of ketchup over the top of loaf and spread
to the edges of the pan.
Bake 45 minutes—the edges will turn a golden brown. Cool in pan. Can be made ahead and refrigerated
up to 3 days—be sure to cover tightly when cooled.
Serve sliced with gravy or make into “meatloaf” sandwiches.
Bread Crumbs—Freeze leftover bread slices and ends. Use food processor to create fresh bread
crumbs as you need them.
Nuts—Any combination of nuts will work, but our choice is half unsalted mixed nuts and half unsalted
sunflower seeds. Grind in food processor until almost powdery with small chunks.

Copyright © 2009 Stefanie Samara Hamblen