Apple Walnut Lentil Loaf

This loaf is nice alternative to your traiditonal meat loaf with ketchup. It is a protein packed powerhouse with a delicious savory sweetness due to the raisins and walnuts. No need to top with ketchup because it is topped with a tasty apple butter glaze. And it is packed full of omega 3 fatty acids with the ground flax seeds (no one will know!) and walnuts.

Ingredients:
1 cup dried lentils
3 cups vegetable stock
3 tbsps ground flax seed
1/2 cup water
3 tbsps olive oil
1 large yellow onion, diced
1 carrot, grated
1 stalk celery, minced
1 apple, grated
1/4 cup raisins
3/4 cup toasted walnuts, chopped
1 tsp dried thyme
6-7 dashes balsamic vinegar
Freshly ground black pepper
1 cup breadcrumbs

Glaze:
2 tbsps ketchup
1 tbsp balsamic vinegar
1 tbsp maple syrup
1 tbsp apple butter

Preparing Lentils:
Rinse lentils, place in a pot, and add stock. Bring to a boil then reduce heat and simmer until liquid is absorbed and lentils are tender. Remove from ehat and set aside.

Preparing Loaf:
In a small bowl, combine ground flax sees with water and set aside.

Preheat oven to 350 F.

In a large skillet over med heat, saute onion, carrot, and celery in olive oil for 2 mins. Add grated apple, raisins, and walnuts and saute another minute. Add thyme, vinegar and pepper to taste. Remove from heat and fold in cooked lentils, breadcrumbs and soaked flax seed until evenly distributed. Press mixture firmly into oiled loaf pan and set aside.

Preparing Glaze:
In a small saucepan over no heat, combine all glaze ingredients. Place over med heat, and stir continuously until thick (2 mins). Spread evenly over loaf and bake, uncovered 40 minutes. Remove from oven and serve.

From: Clean Food