This hearty, savoury loaf is packed with flavour, and dressed to impress by the sweet, spicy glaze slathered on top. It is likely to be the most satisfying loaf you've ever had.
You will need
- 1 cup puy lentils
- 1 cup pecans
- 3 carrots, roughly chopped
- 1 large brown onion, roughly chopped
- 2 garlic cloves, chopped
- 1–2 tablespoons olive oil
- 1/4 cup raisins or sultanas
- 1 teaspoon curry powder
- 1/2 teaspoon chilli powder
- 2–3 tablespoons ground flaxseeds
- 1–2 tablespoons chia seeds
- 2–3 tablespoons apple sauce
- 1 tablespoon peanut butter
- 1/4 cup warm water
- 1 cup finely chopped string beans
- Himalayan salt, to taste
Tomato, Chilli & Garlic Glaze
- 1 cup tomato sauce
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder or granules
- A dash of olive oil
- 1/4 cup warm water
- 30 ml sweet chilli sauce
20 mins to prep
40 mins to cook
Put the lentils in a saucepan, cover with plenty of cold water and bring to the boil. Reduce the heat and gently simmer for 20–30 minutes, or until tender. Drain and set aside.
Meanwhile, put the pecans in a food processor and blitz for a few seconds. Add the carrots, onion and garlic and process for another few seconds.
Heat the olive oil in a wide shallow saucepan over medium heat. Add the mixture from the food processor and cook, stirring, for a few minutes, until the onions are translucent and soft; keep an eye on the mixture so it doesn't burn.
Stir in the raisins, spices and seeds, then the apple sauce, peanut butter and warm water. Add the beans, then stir in the drained lentils. Season to taste with salt and cook, stirring, for about 10 minutes, to bring all the flavours together.
Meanwhile, preheat the oven to 200°C conventional, or 180°C fan-forced. Grease a 25 x 15 cm loaf tin and line it with baking paper.
Allow the lentil mixture to cool slightly, then roughly mash it, so that it has some texture but is a little on the mushy side. (If you prefer, you can blend about one-quarter of the mixture in a food processor, then stir it back into the remaining unprocessed mixture.)
Spoon the lentil mixture into the loaf tin, pressing it down with a spatula, so that it is flat on top.
In a small bowl, thoroughly mix all the glaze ingredients together. Spread the glaze evenly over the top of the loaf.
Bake for 1 hour, or until the edges are golden.
In summer serve with a simple coleslaw and green salad, or in winter with a baked potato and steamed veggies.