LENTIL LOAF WITH CRANBERRY SAUCE

LENTIL LOAF WITH CRANBERRY SAUCE

By heavenlynnhealthy.com

For the lentil loaf

– 1 cup (125g) of walnuts

– 1 carrot (about 80g)

– 1/2 cup (100g) of celery

– 2 small or one large yellow onion (about 150g)

– 3 cloves of garlic

– 1/2 a leek (about 100g)

– 1/2 cup (60g) of buckwheat flour

– 1 slice of one or two day old rye or gluten free bread

– 2 teaspoons of fresh or 1 teaspoon of dried thyme

– 1 teaspoon of dried oregano

– 1/4 teaspoon of chili flakes

– 1 small apple (about 60g)

– 1/2 small pear (about 35g)

– 1/3 cup (50g) of raisins (optional)

– 1 tablespoon of extra-virgin olive oil

– 1 teaspoon of salt

– 1/4 teaspoon of pepper

For the healthy cranberry sauce

– 1 cup (about 100g) of fresh cranberries

– 1/2 cup (125ml) of fresh water

– 4 tablespoons of maple syrup, honey or agave

– 2 tablespoon of fresh orange juice (optional)

– 1 teaspoon of fresh organic orange zest (optional)

Cook the lentils according to instructions on the package.  If you have a food processor, mix the lentils for a few seconds into a course mixture, but make sure to leave some for texture. If you don’t have a food processor or strong blender, smash the lentils with a fork, also making sure to leave some lentils whole for texture.  Pre-heat the oven to 160°C (325°F).  Finely chop the walnuts and place them onto a baking sheet and roast them for about 8-9 minutes. Do not leave them out of site, as they tend to burn quickly. Set the walnuts aside and raise the temperature to 180°C (356°C). Then cover a loaf pan with baking paper.  Now chop your vegetables. Roughly chop the onions and leek. Crush the garlic. Grind the carrot, celery, apple, and pear. Roughly chop the slice of rye or gluten free bread into bread crumbs.  In a large skillet, heat the olive oil over medium heat. Add garlic and onions and sauté for about 4 minutes until the onions are translucent. Season them with salt and pepper. Now add the leek, celery, carrot, apple and pear and raisins (if using). Sauté everything for about 5 minutes.  Now stir in the processed lentils, flax or chia seeds, chopped walnuts, buckwheat flour, bread crumbs, thyme, oregano, one teaspoon of salt, 1/4 teaspoon of pepper, and chili flakes. Stir well until combined.  Press the lentil mixture firmly into the loaf pan that you have prepared. Bake uncovered for 50 to 60 minutes until the edges turn slightly brown. While the loaf bakes, make the cranberry sauce, see below.  Take the loaf out of the oven and let it cool for about 10 minutes before serving. Slice the loaf gently; it may be kind of crumbly when it’s still very warm inside.  Serve with the cranberry sauce

For the Cranberry Sauce

Place the cranberries, water, orange juice and zest (if using) and sweetener of your choice into a small saucepan.  Simmer for about 15 minutes on medium heat.  Once the sauce has reached a thick consistency, remove from the heat and let it cool for a few minutes.  Serve the sauce with the lentil loaf.