LENTIL WALNUT LOAF
1 c. uncooked green lentils
1 c. walnuts, finely chopped and toasted
3 T flax meal + 1/2 c. water
3 garlic cloves, minced
1 1/2 c. diced yellow onion
1 c. diced celery
1 c. grated carrot
1/3 c. sweet apple (firm variety - I used a honeycrisp), peeled and grated
1/2 c. oat flour
3/4 c. bread crumbs
3/4 t. dried thyme
3/4 t. salt
pepper to taste
GLAZE
1/4 c. ketchup
1 T. pure maple syrup
2 T. unsweetened applesauce
2 T. balsamic vinegar
Rinse and strain the lentils. In a pot, with 3 c. water bring to a boil and season with salt. Reduce heat to medium and simmer, uncovered, for at least 40-45 minutes. Stir frequently and add more water as needed (I ended up adding an additional 2 c. of water). You want to overcook the lentils slightly until they are a doughy consistency. Mash lentils slightly with a spoon when done.
While lentils are cooking, toast walnuts at 325 for 8-10 minutes. Set aside and increase heat to 350.
Whisk flax meal and water and set aside.
Heat 1 t. of olive oil over medium heat. Saute garlic and onion for 5 minutes. Season with salt. Then add celery, carrot, and apple. Saute 5 minutes more. Remove from heat. Mix all ingredients together in large bowl. Adjust seasoning to taste.
Grease loaf pan. Press mixture in firmly. Whisk glaze ingredients and spread half on top of loaf. Save the rest for dipping sauce. Bake 40-50 minutes, uncovered, until edges are lightly brown. Cool 10 minutes then serve!
