Lentil & Nut Loaf!
Hello again! I know I often say this, but time really is flying along! I’ve had such a busy week, and if you have children, no doubt you’ve had a week of seasonal Halloween and firework activities and are trying to get a bit of normality back this week before all the chaos starts again in December! Talking of December – this would be a perfect recipe for a certain date in that month! Get your practice in now, add your own tweaks and create something even the non-plant-based guests will love!
This recipe came about after far too many experiments last week with the dolma recipe. This loaf uses similar ingredients, so you’re not just leaving them in the cupboard until you make the dolma again! It also contains some extra vegetables and a few nuts, and it’s delicious served hot or cold, making it a great multifunctional recipe.
The Lentil & Nut Loaf Recipe
I have used red lentils and pearl barley for the base of this loaf. You could easily swap the pearl barley for rice, bulghur or another grain with a bit of bite! I then added some aubergine (you could use the aubergine scooped out for the dolma), some onion, garlic, mushrooms and some mixed nuts. Make it nut free by using sunflower and pumpkin seeds in place of the nuts. For extra flavour I have added nutritional yeast, cumin, mixed (or Italian) herbs, Cajun spice and seasonings. Finally, a tomato based stock with garlic and an optional fresh tomato for decoration. Although there appears to be a lot of ingredients, the making of it is relatively simple!
Flavoursome lentil, barley, vegetable and nut loaf, baked in the oven.
- 40-50 g split red lentils
- 40-50 g pearl barley
- 1/2 small onion diced
- 1 clove garlic diced
- 1/2 medium aubergine peeled and chopped
- 2 medium mushrooms (I used chestnut) finely chopped
- 2 tablespoons nuts roughly chopped (try walnuts, almonds, or mixed)
- 1 tablespoon nutritional yeast
- pinch of cumin
- 1/2 teaspoon mixed or Italian herbs
- Small pinch of Cajun spice
- Salt to taste
- Large pinch of black pepper
- For the cooking liquid
- 2 tablespoons tomato purée
- 150-200 ml boiling water
- 1/4 teaspoon garlic granules
- Salt and black pepper to taste
- For the topping
- 1 medium fresh tomato thinly sliced
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Preheat the oven to Gas Mark 6 (200°C / 400°F).
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Place the lentils and the barley in a sieve, and wash until the water is running almost clear. Alternatively place in a deep bowl, add water and swill the water around until it is cloudy – tip the water out and repeat.
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Tip the lentils and barley into a large bowl, add the diced onion, garlic, chopped aubergine, mushrooms, and chopped nuts. Mix thoroughly.
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Stir in the nutritional yeast, cumin, mixed herbs & Cajun spice. Season with salt and black pepper and mix everything in until it is evenly combined.
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Spoon the mixture into a non stick, silicon or lined loaf tin, pressing down firmly (especially in the corners) and smoothing the top. (You can spray or lightly brush the bottom and sides with oil if it needs it).
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Using a jug (or a mug), mix the tomato purée with the water, garlic granules, salt, and pepper. Stir until the tomato puree has completely dissolved. Pour your tomato liquid evenly over the loaf – it should cover the whole loaf and you should just be able to see the liquid almost level with the top of the loaf (if you have too much, stop at this point. If you need a bit more, just add a bit of water to the mug and add). The liquid will cook the lentils and barley as the loaf bakes.
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Arrange the tomato slices on top of your loaf (optional).
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Bake for about 1 hour 10 minutes, until the lentils and barley are cooked through, most of the liquid has been absorbed, and the loaf is firm and set. You can check part way through and add more liquid if necessary.
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Allow to rest in the tin for 10 minutes before removing.
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Serve & Enjoy.
What do I need?
Hopefully you already have everything you need for this recipe, but in case you’re new to baking and cooking, or just want a refresh, here are a few items you might like. These links will take you straight to Amazon where you can then search as usual for anything you need. If you follow these links, Amazon might pay us a small commission, which goes towards paying the website hosting fees. We’d be very grateful if you do, thank you! Have a look at these: chopping boards, kitchen knives, mixing bowls, loaf tins and other items which you might need. Much appreciated!
Serving
Serve your lentil and nut loaf with a side of fresh vegetables or salad, maybe alongside some crusty bread, with mashed potato or with your favourite grain. Add it to a sandwich if you’re feeling adventurous (It’s very good with a smidge of houmous and salad) or just eat it as it is!
Storing
The cooked lentil and nut loaf will store well in the fridge for 3 – 5 days. If you portion it up and wrap each piece in greaseproof paper, you can then freeze it (label and date) for up to three months. Defrost at room temperature and heat through in the oven.
Sharing
I hope you will try this lentil and nut loaf and make your own adjustments to the recipe!
As always, I love hearing about any recipes of mine you try, any ideas you adapt or suggestions you have for future recipes. Please share and tag me @LifeDietHealth or using #LifeDietHealth on Instagram, Pinterest, Facebook or X.
Leave me a comment below… I love to chat!
I hope to speak with you soon
Laurena x
Hi Laurena, looking forward to making this next👍
Fabulous Eva. I hope you enjoyed it?
It was
It was really tasty👍
(Don’t know what I’ve done but I think I’ve messed up my WP log-in, it’s not letting me ‘like’, looks like I need to set up a new account)
Oh no… again!? Maybe it likes you to change it every year or so!