Lentil, Apple and Nut Loaf

6 Jul



I have been dancing around the idea of making a lentil loaf for so long now and I finally did it today. I was watching the womens Wimbledon final and it was so stressful I decided to go distract myself with making dinner. It didn’t really work and Sabine Lisicki lost anyway so I was very annoyed but I did have this amazing meaty textured lentil loaf at the end of it to cheer me up! It has loads of flavor and the saucy glaze is so simple yet really boosts the whole dish.


This loaf has quite a few components so it does take a while to put together but don’t let the long ingredient list put you off. It is so easy! It is basically just a case of mixing it all together. Its so nutritious and literally jam packed with protein from the lentils and the nuts. This is really great cold as a handy lunch the next day so don’t worry it you have leftovers. If you don’t want it for lunch it freezes really well as well. Just slice and wrap up in individual pieces and pop in the freezer for when you want them. This dish would be completely vegan except for the parmesan so feel free to leave that out if you need to.


Lentil, Apple and Nut Loaf (Serves 4-6)

1/2 cup walnuts

1/2 cup pistachios

3tbsp ground flaxseed, mixed with 1/2 cup water

1 large carrot

1 large yellow pepper

1 large red eating apple, cored

1tbsp olive oil

4-5 garlic cloves

1 onion, diced

1/2 cup mixed dried fruit (such as raisins, cranberries and sultanas)

1 x 250g packet of puy lentils

1/2 cup oat flour

3/4 cup breadcrumbs

1/4 cup grated parmesan, optional

1tsp dried thyme

1tsp dried oregano

a pinch of chilli flakes

salt and pepper

For the Sauce:

1 heaped tbsp apple sauce

1tbsp honey/maple syrup

2tbsp ketchup

1tbsp balsamic vinegar

1tbsp Worcestershire sauce

  • Preheat the oven to 180°c/350°f and grease and line a loaf tin with parchment paper.
  • Heat a small frying pan over a medium/high heat and add the walnuts and pistachios. Toast for 4-5mins, tossing regularly until fragrant and golden. Transfer to a zip lock bag and bash with a rolling pin to roughly crushed.
  • Mix the flaxseed with the water in a small bowl and set aside.
  • Whizz the carrot, pepper and apple in a food processor until finely chopped.
  • Heat the oil in a small frying pan over medium heat and add the garlic and onion, fry for 3-4mins then add the chopped veggies and mixed dried fruit. Cook for a further 3-4mins.
  • Add to a large bowl along with all the  other ingredients and season with salt and pepper.
  • Press into the loaf tin firmly.
  • Whisk together the sauce and spread half of it over the top of the loaf and bake in the oven for 40-50mins until it becomes crisp around the edge.
  • Let cool for 10-20mins then slice and serve with steamed broccoli and extra sauce.


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