Lentil Nut Loaf

This loaf holds together, slices clean, and has enough savory depth to satisfy even the meat-eaters at the table. Lentils cooked in chicken broth until tender get mixed with chopped walnuts, crumbled whole wheat bread, and a punchy blend of sage, poultry seasoning, and prepared horseradish.

The horseradish is what gives this loaf its edge. It adds a sharp, sinus-clearing bite that cuts through the earthiness of the lentils and keeps every slice interesting. Combined with chili sauce and tomato sauce in the mix, you get a savory, almost BBQ-like undertone running through the whole loaf.

Egg whites hold everything together without adding fat. Press the mixture firmly into the pan with the back of a spoon. Loose packing means the loaf crumbles when you try to slice it. Firm packing gives you clean, sturdy slices that stand up on the plate.

Let it rest a full 10 minutes before inverting onto a serving plate. Serve with a mushroom sauce, tomato sauce, or chili sauce on the side.

Kitchen Tips

• Drain the cooked lentils thoroughly and let them cool before mixing. Hot lentils will cook the egg whites prematurely.
• Use whole wheat bread, not white. It adds fiber, flavor, and better binding texture.
• Toast the walnuts briefly in a dry pan before chopping for a nuttier, more pronounced flavor.
• An instant-read thermometer should read 165°F (74°C) in the center when done.

Variations

• Use vegetable broth instead of chicken broth to make this fully vegetarian.
• Add sautéed mushrooms to the mix for extra umami and moisture.
• Swap walnuts for pecans or sunflower seeds for a different nut profile.