Go Back
Lentil Cashew Loaf
Print
Lentil Cashew Loaf
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 

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!

Servings: 4 people
Ingredients
For the loaf:
  • 1 brown onion diced
  • 1 cloves garlic crushed
  • 1 cup cashews
  • 1 400g tin brown lentils drained
  • 1 400g 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
For the glaze:
  • 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
Instructions
For the loaf:

  1. 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

  2. Transfer mixture into a mixing bowl and add grated carrots and breadcrumbs. Mix through with your hands

  3. Add this mixture to a loaf tin and bake for 30 minutes in a pre heated oven at 180℃

For the glaze:

  1. 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

  2. Let the loaf cool down for about 30 minutes before taking it out of the loaf tin. Enjoy straight away or eat later!