Lentil and walnut loaf with cranberry-pomegranate sauce

This nutritious lentil loaf is a great addition to a festive meal. You can serve it plain, without a sauce, with the cranberry-pomegranate sauce or with a ketchup based glaze.

Ingredients

- 2 cups green lentils, picked and washed

- 1 cup rice

- 2 onions, minced

- 1 cup walnuts, ground

- 1 cup panko breadrcumbs

- 2 bay leaves

- salt and pepper, to taste

Cranberry-pomegranate sauce

- 1 cup cranberries

- juice of one orange

- 2 Tablespoons maple syrup/honey

- 1 Tablespoon pomegranate molasses

- 1 teaspoon cinnamon

  Line a loaf pan with parchment paper and reserve. Place the lentils and bay leaves in a stockpot, cover with about 4 cm (2 inches) of water and bring to the boil. Lower the heat and simmer for 15 minutes, then add the rice (and more water if needed, adding a little bit at a time as the water should barely cover the rice and lentils), salt and pepper. Simmer, stirring often, for about 20 minutes longer, or until both rice and lentils are tender. Discard bay leaves and allow to cool completely (you can let it cool overnight). Working in batches, purée the lentil and rice mixture using a food processor. Transfer to a large bowl, add the walnuts, onions and breadcrumbs and mix well. Taste and adjust the seasonings. Press the mixture in the loaf pan and bake at 375 F for about 45 minutes or until the edges are slightly browned and the middle of the loaf is hard to the touch.

  To prepare the cranberry sauce, pulse all ingredients in a high speed blender/food processor until you obtain a chunky consistency. Taste and adjust the seasonings adding more maple syrup and pomegranate molasses for sweetness or more cranberries for tartness.

  Spread some sauce over the loaf and serve. Enjoy!