Glazed Lentil Walnut Apple Loaf

My trusted source, Wendy, made this lentil loaf a while ago and she said her family loved it! I will admit that there are many ingredients in this list and not quick to make,  However, if you double the recipe you can use mini or large loaf pans, and freeze for later. The glaze is delicious!

by Angela Liddon

Prep Time: 40 minutes

Cook Time: 40-50 minutes

Ingredients (1 loaf or 4 – 6 mini loaves)

for the loaf

  • 1 cup uncooked green lentils
  • 1 cup walnuts, finely chopped and toasted
  • 3 tbsp ground flax + 1/2 cup water
  • 3 garlic cloves, minced
  • 1.5 cups finely chopped sweet onion
  • 1 cup finely chopped celery
  • 1 cup grated carrot
  • 1/3 cup peeled and grated sweet apple (use a firm variety)
  • 1/3 cup raisins
  • 1/2 cup oat flour
  • 3/4 cup Ezekial Sprouted bread breadcrumbs
  • 2 tsp fresh thyme (or 3/4 tsp dried thyme)
  • salt & pepper, to taste (I use about 3/4 tsp sea salt + more Herbamare)
  • red pepper flakes, to taste

Balsamic Apple Glaze

  • 1/4 cup ketchup, without high fructose corn syrup
  • 1 tbsp pure maple syrup
  • 2 tbsp apple butter (or unsweetened applesauce in a pinch)
  • 2 tbsp balsamic vinegar


  • Preheat oven to 325F. Rinse and strain lentils. Place lentils into pot along with 3 cups of water (or veg broth). Bring to a boil and season with salt. Reduce heat to medium/low and simmer, uncovered, for at least 40-45 minutes, until all water is absorbed and lentils are a bit doughy. Stir frequently & add touch of water if needed. The goal is to overcook the lentils (see pictures in post) . Mash lentils slightly with a spoon when removing from heat, while leaving some lentils intact. This part is necessary for the loaf to stick together.
  • Toast walnuts at 325F for about 8-10 minutes. Set aside. Increase oven temp to 350F.
  • Whisk ground flax with water in a small bowl and set aside.
  • Heat a teaspoon of olive oil in a skillet over medium heat. Sauté the garlic and onion for about 5 minutes. Season with salt. Now add in the diced celery, shredded carrot and apple, and raisins. Sauté for about 5 minutes more. Remove from heat.
  • In a large mixing bowl, mix together the cooked lentils, toasted walnuts, flax, egg, skillet mixture, oat flour, breadcrumbs, thyme, salt, pepper, and red pepper flakes. Adjust seasonings to taste.
  • Grease a loaf pan (or mini loaf pans) and line with parchment paper. Press mixture firmly into pan. Whisk glaze ingredients and then spread half on top of loaf. Reserve the rest for a dipping sauce.
  • Bake at 350F 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 loaf is cool before slicing – it slices best when it’s been in the fridge to set. Spread fresh glaze on top just before serving. Cool fully before wrapping & freezing.
  • Note: Use Gluten-free oat flour and breadcrumbs if necessary. If you need a nut-free version you might want to try using toasted sunflower seeds.

Recipe by Oh She Glows at

Food and photos courtesy of Wendy