Middle Eastern Lentil Loaf
Ingredients
- 250 gGreen lentil (dry)
- 2 pcYellow onion (finely chopped)
- 2 pcGarlic (pressed)
- 3 tbspExtra virgin olive oil
- 1 tbspCumin ground
- 1 tspCinnamon ground
- 100 gWalnut kernel (crushed)
- 80 gBreadcrumbs
- 2 pcEgg (beaten)
- 1 pcFlat-leaf parsley (chopped)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 to 4 days in the refrigerator in an airtight container. Excellent cold the next day in a sandwich.
