Print

Irresistible Lentil and Walnut Loaf with 12g Protein

Lentil and Walnut Loaf
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A hearty and nutritious lentil and walnut loaf, perfect for a vegetarian main dish.

Ingredients

Scale
  • 1 cup dried lentils
  • 2 cups water
  • 1 cup walnuts, chopped
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 carrot, grated
  • 1 celery stalk, diced
  • 1 cup breadcrumbs
  • 2 eggs, beaten
  • 1 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Cook lentils in water until tender, about 20 minutes. Drain excess water.
  3. In a pan, sauté onion, garlic, carrot, and celery until soft.
  4. Mix cooked lentils, sautéed vegetables, walnuts, breadcrumbs, eggs, tomato paste, thyme, oregano, salt, and pepper in a bowl.
  5. Press mixture into a greased loaf pan.
  6. Bake for 45 minutes or until firm.
  7. Let cool for 10 minutes before slicing.

Notes

  • Use gluten-free breadcrumbs for a gluten-free version.
  • Replace eggs with flax eggs for a vegan option.
  • Store leftovers in the fridge for up to 3 days.

Nutrition

Find it online: https://www.recipekitchenhub.com/lentil-walnut-loaf-recipe/