• 3 cups vegetable stock
• 1 thumb-size piece kombu
• 3 tablespoons ground golden flax seed
• 2 tablespoons extra virgin olive oil
• 1 yellow onion, diced
• 1 carrot, grated
• 1 stalk celery, minced
• 2 tablespoons mirin
• 1 apple, peeled, grated and mixed with 1 tablespoon lemon juice
• 1⁄4 cup raisins
• 3⁄4 cup toasted walnuts, chopped
• 1 teaspoon dried thyme
• 6 to 7 dashes ume plum vinegar
• Freshly ground black pepper
• 1⁄2 cup plus 1 tablespoon bread or rice crumbs
• 2 tablespoons ketchup
• 1 tablespoon balsamic vinegar
• 1 tablespoon maple syrup
• 1 tablespoon apple butter
• 1 teaspoon arrowroot powder
1. Rinse lentils, place in rice cooker or pot and add stock and kombu. Bring to boil, then reduce heat and simmer, covered, until tender, about 20 minutes. Remove from heat, discard kombu and set aside.
2. Preheat oven to 350 degrees. Line loaf pan and baking sheet with parchment paper and set aside. Soak flax seed in 1⁄2 cup water and set aside.
3. In large skillet over medium heat, saute onion, carrot and celery in olive oil for 2 minutes. Add mirin and saute 3 minutes more or until soft. Add apple, raisins and walnuts and saute another minute. Add thyme, vinegar and pepper to taste.
4. Add half cooked lentils to vegetable mixture. Process remaining lentils with handheld blender or food processor until smooth, adding water 1 tablespoon at a time as needed (not to exceed 1⁄4 cup extra water). Fold into lentil-apple mixture, then add breadcrumbs and another 1⁄4 cup water and mix until evenly distributed. Transfer to prepared loaf pan and press firmly to form. Flip onto prepared baking sheet, lift off loaf pan and press loaf with your hands to round edges and make sure loaf is pressed firmly together. Remove and discard parchment paper and set aside loaf.
5. In a saucepan, combine all glaze ingredients. Place over medium heat and stir continuously until thick (about 2 to 3 minutes). Spread evenly over loaf.
6. Bake uncovered for 35 minutes. Remove from oven and let stand 5 minutes before serving.
Find more Winter recipes: Eating in Season for Winter.
Adapted from Clean Food: A Seasonal Guide to Eating Close to the Source by Terry Walters and published by Sterling Epicure, 2012.