Lentil Loaf with Mash and Green Beans

Ingredients by component

Lentil walnut loaf

• 450 g cooked brown lentils
• 150 g carrots
• 120 g onion
• 80 g rolled oats
• 70 g walnuts
• 20 g ground flaxseed
• 60 ml water
• 20 ml olive oil
• 25 g tomato purée
• 4 g salt

Potato mash

• 800 g potatoes
• 150 ml unsweetened soy milk
• 25 ml olive oil
• 4 g salt

Lemony green beans

• 500 g green beans
• 20 ml olive oil
• 20 ml lemon juice
• 3 g salt

Onion gravy

• 350 g onions
• 25 ml olive oil
• 15 g plain wheat flour
• 400 ml unsalted vegetable stock
• 20 ml soy sauce
• 10 ml balsamic vinegar

Preparation and assembly

1. Start the main dish and longer roasting first; prepare sides while it cooks. If components need different oven temperatures, cook them sequentially and keep the main covered and warm. Use the quantities listed for each component.
2. Lentil walnut loaf: Mix flaxseed with water and rest for 10 minutes. Sauté chopped onion and grated carrot in oil for 8 minutes, then cool.
3. Lentil walnut loaf: Mash two-thirds of the drained lentils. Mix thoroughly with remaining lentils, vegetables, flax, oats, chopped walnuts, tomato purée and salt.
4. Lentil walnut loaf: Pack firmly into a lined loaf tin about 22 × 10 cm. Bake at 185°C for 45–50 minutes.
5. Lentil walnut loaf: Rest for 20 minutes before lifting from the tin and slicing; this is essential for clean slices.
6. Potato mash: Peel potatoes, cut evenly and boil for 20–25 minutes until tender. Drain and steam-dry in the warm pan for one minute.
7. Potato mash: Rice the potatoes, then stir in hot soy milk, oil and salt by hand. Do not use a blender, which makes mash gluey.
8. Lemony green beans: Trim green beans and boil for 8–10 minutes until tender but not mushy. Drain.
9. Lemony green beans: Toss while warm with oil, lemon and salt. For a cold version, first rinse under cold water and dry.
10. Onion gravy: Cook thinly sliced onions in oil over medium-low heat for 20–25 minutes until deep golden.
11. Onion gravy: Stir in flour for one minute, then gradually add stock. Add soy sauce and vinegar and simmer for 10 minutes until thickened.
12. Divide the main dish and sides into equal portions. Serve sauces separately and slice rested dishes only after their stated resting time.

Tip

Prepare fillings and sauces first for a calmer lunch. Loaves and layered bakes need resting for neat slices. Time is an estimate for a home kitchen; one oven may require longer.