Lentil Walnut Loaf
Ingredients
- 1 1/2 cups walnuts, toasted ⓘ
- 1 cup green or brown lentils, dry ⓘ
- 2 cups vegetable broth, plus more as needed ⓘ
- 1 tablespoon olive oil ⓘ
- 2 cups diced white or yellow onion ⓘ
- 1 cup diced celery ⓘ
- 1/2 cup diced carrot ⓘ
- 3 cloves garlic, minced ⓘ
- 1 teaspoon thyme, dried ⓘ
- 1/2 teaspoon sage, rubbed ⓘ
- 1 teaspoon rosemary, dried and crushed ⓘ
- 1/2 teaspoon salt
- black pepper ⓘ
- 1 1/4 cups breadcrumbs ⓘ
- 1/4 cup tomato paste ⓘ
- 1 tablespoon flax meal, mixed with 2 tablespoons warm water ⓘ
- 1/4 cup ketchup, for glazing (optional) ⓘ
Instructions
- Use a food processor to grind the walnuts into a meal. Set the meal aside.
- Sort and rinse the lentils. Place them in a pot along with the vegetable broth. Bring the broth to a boil and lower it to a simmer. Simmer the lentils until they've absorbed all of the liquid and are tender but not mushy. Add more broth as needed. When the lentils are done, remove them from heat and set them aside.
- Heat the olive oil in a large skillet over medium heat. Add the onion, celery, and carrot. Sautee until the onion is clear and the carrots are tender (about 6 to 8 minutes). Add the garlic and cook it for another 2 minutes. Add the cooked lentils, along with the thyme, sage, rosemary, and salt. Check the mixture for seasoning and add more salt and black pepper as needed.
- In a large mixing bowl, combine the breadcrumbs, walnuts, and the lentil mixture, along with the tomato paste and the flax mixture. Use your hands to combine it all thoroughly.
- Press the mixture into a loaf pan (mine is 8 1/2 x 4 1/2 inches), smoothing the top over. Glaze it with ketchup, if desired.
- Bake the loaf for 40 minutes, or until the top is browning. Allow it to sit for 15 minutes before slicing and serving.
Nutrition & Diet Analysis (per serving)
1039
kcal
52% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).