Middle Eastern Lentil Loaf

A dense and melting terrine where lentils blend with the warm scents of cumin and cinnamon. The crust is slightly crispy, while the center remains soft and holds perfectly when sliced.

• Prep time: 20 min
• Cook time: 50 min
• Difficulty: Easy
• Calories: 641
• Protein: 26 g
• Carbs: 52 g
• Fat: 33 g

Ingredients

• 250 g Green lentil ( dry )
• 2 piece Yellow onion ( finely chopped )
• 2 piece Garlic ( pressed )
• 3 tbsp Extra virgin olive oil
• 1 tbsp Cumin ground
• 1 tsp Cinnamon ground
• 100 g Walnut kernel ( crushed )
• 80 g Breadcrumbs
• 2 piece Egg ( beaten )
• 1 piece Flat-leaf parsley ( chopped )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Cooking the lentils

   Rinse the green lentils in clear water. Place them in a pot of cold, unsalted water. Bring to a boil and cook until the grain mashes easily under finger pressure, but without turning into mush.

2. Sweating the aromatics

   In a pan with olive oil, sweat the chopped onions. Once translucent and just starting to brown, add the pressed garlic, cumin, and cinnamon. Heat for one minute to let the spices release their essential oils.

3. Preparing the mixture

   Drain the lentils thoroughly. Roughly blend half of them to bind the mixture. Mix with the whole lentils, the onion mixture, crushed walnuts, breadcrumbs, chopped parsley, and beaten eggs. Season generously with salt and pepper.

4. Baking

   Press the mixture into a pre-oiled mold. Bake at 180°C. The loaf is ready when the top is golden brown and the texture is firm to the touch, no longer jiggling in the center.

Chef's tips

• Never salt the lentil water at the start, or the skin will remain tough.
• Let the loaf rest for 10 minutes out of the oven before slicing so it firms up.
• If the mixture seems too dry, add a splash of broth or some tomato juice.

Storage

Keeps for 3 to 4 days in the refrigerator in an airtight container. Excellent cold the next day in a sandwich.