I’ve never been a great meal planner. This typically means I come home and forage through the contents of my fridge for something healthy to much on for dinner. And, more often than not, that means I end up eating scrambled eggs with lots of veggies. But when I came across this recipe – and the promise that I could make it on Sunday and have it last all week – I was intrigued. Made with lentils, golden raisins, apples, and toasted walnuts, it also sounded like the perfect, healthy, stick to your ribs cold weather dinner.
I found the recipe on one of my favorite food blogs called Oh She Glows. Everything on this site is vegan and every single recipe looks delicious, but I have never taken the time to actually make something on my own. After years of browsing through Angela’s recipes, however, it was time to buck up and try something. And boy am I glad I did!
Disclaimer: the loaf takes some time to make. I’d recommend setting aside two full hours for it. But considering that you’ll have pre-made dinner and/or lunch for the rest of the week, I consider that time well spent. Like any “meatloaf” you can play with the recipe a bit if you want to make it more flavorful.
Here’s what you’ll need:
- 1 cup uncooked green lentils
- 1 cup walnuts, finely chopped and toasted
- 3 tbsp ground flax and 1/2 cup water
- 3 minced garlic cloves
- 1.5 cups diced sweet onion
- 1 cup diced celery
- 1 cup grated carrot
- 1/3 cup peeled and grated sweet apple (firm variety)
- 1/3 cup raisins
- 1/2 cup oat flour (I used almond meal)
- 3/4 cup breadcrumbs
- 2 tsp fresh thyme (or 3/4 tsp dried thyme)
- salt & pepper, to taste
- red pepper flakes, to taste (I left these out)
Tip: I went to Trader Joes and purchased the pre-cooked lentils and the pre-diced onion, carrot, celery mix. When measuring out the lentils, I estimated and used a cup and a half. If you have a store near by, I’d highly recommend it because this saved a ton of time!
And for the glaze that goes on top:
- 1/4 cup ketchup
- 1 tbsp pure maple syrup (I used raw honey)
- 2 tbsp apple butter
- 2 tbsp balsamic vinegar
I took a few photos during the cooking process to help show what things are supposed to look like. Here’s what the fruits and veggies look like in the pan:
And when you toss everything into the bowl, it looks like this. Don’t forget to add the dry ingredients!
Finally, press the mixture firmly into whatever pan you’ve decided to use. I went with one big pan but you could use smaller ones (like a cupcake pan) and freeze the extras. Pressing everything down is the key to helping the mixture stick together and become more of a “loaf.”
Brush the glaze on top and put in the oven for 40-50 minutes. After letting cool for a few moments, dig in and enjoy!
Do you make big meals on Sunday to eat during the week?