Go Back
+ servings

Glazed Lentil Walnut Loaf


  • 1 cup uncooked du Puy lentils (or green lentils)
  • 1 cup walnuts, finely chopped and toasted
  • 3 tbsp ground flax + ½ cup water
  • 3 garlic cloves, minced
  • 1 ½ cups sweet onion, diced fine
  • 1 cup celery, diced fine
  • 1 cup grated carrot
  • cup peeled and grated sweet apple (use any variety as long as the apples are firm)
  • cup raisins
  • ½ cup oat flour
  • ¾ cup breadcrumbs (gluten-free if you’re avoiding gluten)
  • 2 tsp fresh thyme (or ¾ tsp dried thyme)
  • ¾ tsp fine sea salt
  • ½ tsp freshly ground black pepper
  • a pinch of red pepper flakes, or to taste (optional, depending on your heat preference)

  • Balsamic Glaze
  • ¼ cup ketchup
  • 1 Tbsp maple syrup
  • 2 Tbsp apple butter (or unsweetened applesauce)
  • 2 Tbsp balsamic vinegar


  • Preheat oven to 325° F
  • Rinse and strain the lentils, and put them in a pot, along with 3 cups of water (or vegetable broth). Bring to a boil and season with salt.
  • Reduce heat to medium/low and simmer, uncovered, for at least 40-45 minutes, stirring frequently and adding water if needed.
  • (The goal is to over-cook the lentils slightly. Mash lentils slightly with a spoon when ready)
  • Toast walnuts at 325° F for about 8-10 minutes. Set aside.
  • Increase oven temp to 350° F.
  • Whisk ground flax with water in a small bowl and set aside.
  • Heat a teaspoon of olive oil in a skillet over medium heat. Saute the garlic and onion for about 5 minutes. Season with salt.
  • Add the diced celery, shredded carrot and apple, and raisins. Saute for about 5 minutes more. Remove from heat.
  • In a large mixing bowl, mix all ingredients together. Adjust seasonings to taste.
  • Grease a loaf pan and line with parchment paper. Press mixture firmly into pan. Whisk glaze ingredients and then spread half on top of the loaf. Reserve the rest for a dipping sauce.
  • Bake at 350° F for 40-50 minutes, uncovered. Edges will be lightly brown. Cool in pan for at least 10 minutes before transferring to a cooling rack. I usually wait until the loaf is cool before slicing.