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Lentil Loaf (using Puy Lentils aka French Style Lentils)

Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Servings: 6 to 8 depending on accompaniments
Author: Gina @ The Passionate Pantry

Ingredients

INGREDIENTS FOR LOAF

  • 400 g uncooked lentils
  • 1200 g water
  • 20 g olive oil
  • 1 bay leaf

  • 100 g sourdough torn into 2.5cm squares (to make into breadcrumbs)
  • 80 g mix of pepitas and sunflower seeds
  • 6 sprigs Italian parsley torn into pieces
  • 1/2 tsp dried thyme marjoram, or basil

  • 1 medium onion peeled and cut into quarters
  • 200 g carrots peeled weight, cut into chunks (about 2 large)
  • 2 stalks celery cut into chunks
  • 3 cloves garlic peeled

  • 40 g olive oil

  • 80 g tomato paste
  • 40 g dark soy sauce / or tamari
  • 3 tbls flaxseed ground in the coffee grinder or mortar/pestle
  • 1 tsp sea salt flakes and freshly ground black pepper to taste

INGREDIENTS FOR TOMATO SAUCE

  • 60 g 3 tbls tomato paste
  • 60 g 3 tbls balsamic vinegar
  • 60 g 3 tbls pure maple syrup
  • 20 g 1 tbls sweet chilli sauce
  • 1 tsp sea salt flakes or to taste
  • freshly ground black pepper to taste

Instructions

METHOD FOR LOAF

  • Place basket into TM bowl and weigh in lentils
  • Place lentils on a tray and check over for any foreign matter before returning to basket and rinsing well
  • Place water and oil into TM bowl, insert basket with lentils, top with bay leaf and cook 30 minutes / 100 / speed 3 (they will still be a little firm but this is what you want for the loaf) … remove basket and put aside (this step can be done a day ahead, and the lentils stored in the fridge ... remove from fridge an hour before making loaf to take the chill of)
  • Grease and line loaf tin (I used a wide loaf tin 21cm x 11cm) … make sure the baking paper extends beyond the rim so that it is easier to remove the loaf when it is baked
  • Preheat oven to 180 degrees fan forced
  • Place bread, seeds, parsley and dried herb into TM bowl and chop 10 seconds / speed 7
  • Put aside into a large bowl big enough to combine all the mix
  • Add onion, carrots, celery and garlic to TM bowl and chop 2 seconds / speed 7
  • Stir around bowl and repeat 2 seconds / speed 7 as you want the veggies to be very finely chopped
  • Add oil to TM bowl and cook 5 minutes / Veroma / speed 1 with MC on
  • Stir around and repeat for 5 minutes / Veroma / speed 1 / MC off (the MC is off now so that you don’t get too much condensation in the veggies)
  • Add the tomato paste, soy sauce or tamari, ground flaxseed, salt and pepper and mix 4 seconds / speed 4
  • Add lentils and mix 5 seconds / Reverse / speed 4
  • Not all the lentils will mix in, but that is okay as you are now going to completely combine everything in the large bowl
  • Pour veggie and lentil mixture on top of the bread mix and combine thoroughly with your spatula or large spoon
  • Place mixture into loaf tin, pressing with the back of your spatula or spoon as you go
  • Bake for 30 minutes, turn tin around to ensure even baking, and bake for a further 15 minutes until the loaf feels firm (I found 45 minutes total was perfect)

METHOD FOR TOMATO SAUCE

  • Mix all the ingredients together in a glass bowL, taste and adjust seasoning as desired
  • Store unused portion in the fridge

Notes

Adapted from recipe here
I love lentils … all types of lentils … and this dish uses Puy lentils which I particularly love … they are a grey-green lentil grown in the French region of Le Puy, and are thought to be superior in texture (they retain their shape after cooking) and taste. Traditional Puy lentils can be expensive, but you can substitute “French Style Lentils” which are less expensive and more readily available in the supermarket.
I grind the flaxseeds in a small coffee grinder (I use one solely for grinding seeds or spices), or a mortar and pestle, but I do find the coffee grinder is quicker and better. Only grind flaxseeds as you need them in recipes as they can deteriorate quite quickly once ground. I store my seeds in the fridge or freezer and take out only what I need as I need it.
The lentils can be prepared a day ahead and stored in the fridge ... just take them out of the fridge an hour before using to take the chill of them.
To go with this loaf I wanted a sauce that was “tomatoey” (I know that is not a word but it describes the flavour I wanted) … and I immediately thought of my dad who loved tomatoes, and in particular tomato paste. I have a very clear memory of dad spreading a piece of fresh Italian bread with tomato paste, which he then sprinkled liberally with extra virgin olive oil, and finished with freshly milled salt and pepper … it may sound odd, but it is delicious! So instead of “cooking” a sauce for the loaf, I made a quick tomato sauce using tomato paste as a base and the family loved it, so I now use that as a replacement for commercial tomato sauce.
If you don’t wish to make the sauce then the loaf goes brilliantly with a dollop of sour cream and homemade sweet chilli sauce, or for something really quick and easy serve the loaf with a drizzle of balsamic glaze.
The loaf can be eaten warm, but is totally delicious cold and stores well for a few five days in the fridge, so is great for wraps and sandwiches too.