Lentil Walnut Loaf Recipe

Name: Lentil Walnut Loaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Use a food processor to grind the walnuts into a meal. Set the meal aside.
2
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.
3
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.
4
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.
5
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.
6
Bake the loaf for 40 minutes, or until the top is browning. Allow it to sit for 15 minutes before slicing and serving.

608

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Lentil Walnut Loaf falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lentil Walnut Loaf

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