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Description
A hearty and nutritious lentil walnut loaf perfect for holiday meals. This dish is packed with protein and flavor, making it a great vegetarian centerpiece.
Ingredients
- 1 cup dry lentils, rinsed
- 2 cups vegetable broth
- 1 cup walnuts, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1 carrot, grated
- 1 celery stalk, diced
- 1 cup breadcrumbs
- 2 tbsp soy sauce
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 egg (or flax egg for vegan)
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cook lentils in vegetable broth until tender, about 20 minutes. Drain excess liquid.
- In a pan, sauté onion, garlic, carrot, and celery until soft.
- Combine cooked lentils, sautéed vegetables, walnuts, breadcrumbs, soy sauce, tomato paste, thyme, rosemary, egg, salt, and pepper in a bowl.
- Press mixture into a greased loaf pan.
- Bake for 45-50 minutes until firm.
- Let cool for 10 minutes before slicing.
Notes
- For a gluten-free version, use gluten-free breadcrumbs.
- Store leftovers in the fridge for up to 3 days.
- Freeze slices for quick meals later.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American