Lentil Walnut Loaf
Start this recipe at least 1 day before you want to make the lentil walnut loaves. The lentils have to soak overnight and then be pressure-cooked and cooled before you can start making them.
8 cups brown lentils
2 onions, peeled and quartered
1/4 cup cumin
1/4 cup coriander
1 cup ground flaxseed
1 lb walnuts, finely chopped
2 Tbsp liquid smoke, optional
1/2 cup melted ghee
1/2 cup extra virgin olive oil
1/4 cup Himalayan sea salt
2 Tbsp ground black pepper
Place dried lentils in a bowl and cover with cold water. Let sit on counter overnight.
Next day, drain lentils and place in pressure cooker. Cover with fresh cold water and pressure-cook for 8 minutes, according to manufacturer’s directions.
When lentils are cooked, drain and allow to come to room temperature before continuing with the recipe...
Preheat the oven to 350-degrees.
Line 4 loaf pans with parchment paper.
Place the cooked and cooled lentils in bowl of food processor and processor until nearly smooth - some chunks should remain. Turn out into a large food prep bin. You’ll have to work in batches, depending on the capacity of your processor.
Place quartered onions in food processor and process until finely minced.
Add minced onions, cumin, coriander, ground flaxseed, chopped walnuts, salt and pepper to the lentils in the food prep bin.
Using your hands, work it all together evenly.
Divide mixture evenly amongst the 4 prepared loaf pans, pressing down gently and smoothing out the top.
Transfer the pans to the center rack of hot oven.
Bake for 60 minutes, turning pans after 30 minutes to ensure even browning.
When finished cooking, the loaves should be dry on the surface and light golden brown.
Let cool COMPLETELY before cutting.
Each loaf makes 12 servings.
-- makes 48 servings