I first made this loaf for my original food blog and have made it numerous times over the years but I always tend to adapt it each time. You can adapt the recipe too to suit your tastes but I would recommend sticking to the quantity of lentils, oats and egg listed in the recipe below.
This loaf freezes well too so is a great option to make a couple at once, then, once cooked, slice them up and place parchment paper between the slices. Place the slices in an airtight container and pop in the freezer. I then take out a couple of slices as and when needed, allow them to thaw in the fridge and reheat in the oven.
Lentils are rich in dietary fibre, both soluble and insoluble, which will help keep things moving smoothly. Additionally, lentils are a good source of protein and are high in iron which helps transport oxygen through our body thus giving us energy.
-200g red split lentils, rinsed thoroughly
-1 bay leaf
-150g (approx. 1 cup) unsalted cashew nuts
-1 Tbsp. avocado oil or olive oil
-1 onion, finely diced
– 1 carrot, scrubbed (peeled if not organic), trimmed and finely diced
-1 large leek, trimmed, washed and chopped
-1 yellow pepper, deseeded and chopped
-100g (approx. 1 cup) mushrooms (I used chestnut), cleaned and quartered
-2 garlic cloves, crushed
-100g (1 cup) gluten-free oats
-110g (1/2 cup) cooked chestnuts, roughly chopped
-2 tsp. Dijon mustard
-1 egg, beaten
-salt & pepper to taste
How to Make
Place the rinsed lentils in a pan along with the water and bay leaf. Bring to a boil then reduce to simmer, cover for 15 minutes. Stirring a couple of times to ensure lentils aren’t catching the bottom of the pan. The lentils should be soft and mushy and the water absorbed. Remove bay leaf once lentils have cooked.
In a dry frying pan, toast the cashew nuts until lightly browned then remove and set aside in a bowl to cool then roughly chop.
Pre-heat oven to 190C/375F and line the base of a 1.4litre loaf tin with greased baking parchment.
In a large frying pan add the oil and warm over a medium heat then add the onion. Cook the onion for 2-3 minutes then add the carrots and leek. Cook for a further 2 minutes then add the garlic, pepper and mushrooms. Cook the vegetables over a medium heat for 5-6 minutes until the vegetables are becoming slightly tender.
In a large bowl combine the cooked lentils, cashew nuts, vegetables, chestnuts, oats and mustard. Stir well until everything is fully combined then season with salt and pepper to taste. Once the mixture is cool to the touch add the beaten egg and stir well until the egg is combined.
Pour mixture into the prepared loaf tin and cover with foil. Cook for 30 minutes.
After 30 minutes remove the foil and continue to cook for another 30-40 minutes, until the top is brown and crispy and a toothpick comes out clean.
Remove from oven and allow to sit for 10 minutes before removing from the loaf tin.
Serve immediately with your choice of sides or once the loaf has cooled, slice and place baking parchment between the slices and store in an airtight container in the fridge for up to 4 days or in the freezer.