I’ve wanted to make a lentil nut loaf for a while! Literally, it’s been milling around in my head for weeks! So I was pleased when I finally got around to making this Lentil Cashew Loaf!
I really wanted to put walnuts in this loaf – so you can imagine my devastation when I found my walnuts had gone rancid! I knew I should’ve kept them in the fridge – they do seem to last longer that way. Anyway – cashews to the rescue! They are such a versatile little nut!
I was pretty impressed by the way this turned out! Tasty and simple! The sun-dried tomatoes really give it a nice flavour, as do the dried herbs. The red kidney beans also give it a great flavour. If you don’t have kidney beans, substitute with another can of lentils, or try chickpeas!
This Lentil Cashew loaf is a great centrepiece to a Christmas feast! If you’re looking for other dishes, check out our Pecan and Mushroom Wellington! Or just look here for other general Christmas recipes.
We’ve got a few other recipes up our sleeve for Christmas, so check back soon for more awesome recipes!
Please share this recipe with your friends!
Impress your friends and family this Christmas by making this Lentil and Cashew Loaf. Hearty, tasty and easy to make, this recipe is a winner!
- 1 brown onion diced
- 1 cloves garlic crushed
- 1 cup cashews
- 1 tin brown lentils drained
- 1 tin red kidney beans drained
- 1 tsp dried sage
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 cup sun-dried tomatoes diced
- 1 cup grated carrot
- 1 cup breadcrumbs
- 1/4 cup brown sugar
- 1 Tbsp maple syrup
- 1 Tbsp apple cider vinegar
- 2 Tbsp tomato sauce
- 1 Tbsp nuttelex or non-diary butter
- 1 tsp lemon juice
Fry the onion and garlic in some oil for around 5 minutes. Set aside. Blend the cashew in a food processor until fine. Add the onion and garlic, along with the brown lentils, kidney beans, sage, thyme and rosemary, salt, pepper and sun-dried tomatoes. Blend until well incorporated
Transfer mixture into a mixing bowl and add grated carrots and breadcrumbs. Mix through with your hands
Add this mixture to a loaf tin and bake for 30 minutes in a pre heated oven at 180℃
Mix all of the glaze ingredients together in a small saucepan and bring to the boil. Simmer for a few minutes and then pour over the loaf after it's cooked for 30 minutes. Cook the loaf for a further 30 minutes with the glaze on top
Let the loaf cool down for about 30 minutes before taking it out of the loaf tin. Enjoy straight away or eat later!