Lentil and walnut loaf with tomato glaze

Festive loaf from the loaf tin, warm with potatoes or cold on bread

Active: 25 min Waiting time: 50 min 560 kcal per person 27 g protein per person Belgian classic

Protein source: lentils · Carb source: rolled oats

oven freezer meal prep season: winter

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Ingredients for 4 people

  • 800 g lentils, canned, drained and patted well dry
  • 100 g walnuts, finely chopped
  • 1 carrot, finely grated
  • 100 g rolled oats
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 10 tbsp soy sauce
  • 1 tsp dried thyme
  • 10 tbsp tomato purée, for the glaze
  • 10 tbsp balsamic vinegar
  • 10 tsp maple syrup
  • 1 tbsp oil for frying
  • to taste salt and pepper

Method

  1. Preheat the oven to 190 degrees and line a loaf tin with baking paper.
  2. Fry the onion and carrot for 5 min in the oil. Mash the lentils coarsely.
  3. Mix the lentils with the onion, carrot, walnuts, oats, garlic, soy sauce and thyme. Season with salt and pepper. The mixture should stick when you squeeze it.
  4. Press it firmly into the tin and smooth the top.
  5. Stir the tomato purée with the balsamic, maple syrup and 1 tbsp of water into a glaze and brush the loaf. Bake for 40 min. Let it rest for 10 min before slicing.

Lentil and walnut loaf with tomato glaze

Tip

Only slice once the loaf has cooled a little, otherwise it crumbles. Cold it is firm enough for on bread.

Keeps for 4 days in the fridge

Recommended brands per category are shown next to every ingredient the brand list knows.

peulvruchten

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