Getting Healthy from the Inside Out

First off, I’m not Vegan… any more. I used to be, but (I’ll say it) I missed meat! However, I’m always willing, able, and excited to try new Vegan recipes as, I’ll admit, I’ve been thinking recently about maybe possibly “going Vegan” again… for the summer when fruits and veggies are readily available.

Maybe… probably not… BUT I will continue to try Vegan recipes and try and get a good repetoir of meatless dishes handy… just in case!

This will be the second time I’ve made this recipe– I LOVE it! I made it last week for my lunches during the week. Same again for this week! Though this time I didn’t double the recipe, so I’ll only have it once a day instead of twice!

Not that it’s not just that good! I loved having it twice- I just don’t want to get bored of it!

Quite a few people turned their noses up at it- the mere word “lentil” seems to put people off. Is it the color? Lets face it, the green lentils (at least) look rather unsavoury. And lets not even get into the texture! They pretty much turn to mush! There’s not a lot of flavor, so how do you cook them?   

So why should you eat them? They’ve been eaten for the last 9500+ years! That’s a long time! They can be stored for periods of time, so it’s easy to keep in the house and for those saavy enough, they can be sprouted for even more benefits. They are high in fiber and has the 3rd highest percentage of calories from protein of legume or nuts (behind soybean and hemp). Though high in iron, phytates reduce the amount actually absorbed. soaking over night or sprouting increase the bioavailability of the iron.

Okay- enough of WHY you should eat this. Just make the darn recipe and decide for yourself! (Even my husband liked it!)

Ingredients:

  • 1 cup green lentils
  • 3 cups vegetable stock or broth
  • 1 large yellow onion
  • 1 large carrot
  • 1 stalk celery
  • 2 tbsp olive oil
  • 2 tsp minced garlic
  • 1 cup breadcrumbs
  • 3/4 cup chopped walnuts
  • 3 tbsp ground flax mixed with 1/2 cup water OR 1 egg white
  • 1 tsp oregano
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper
  • for topping—
  • 2 tbsp ketchup or BBQ sauce
  • 1 tbsp pure maple syrup or Honey
  • 1 tbsp balsamic vinegar

6 Servings

Directions:

Preheat your oven to 350 degrees.

In a small bowl, combine the ground flax and 1/2 cup water. Set aside.

Simmer together the lentils, broth and a pinch of salt for about 25 minutes or until the lentils are tender and have absorbed all the broth.

Meanwhile, prepare your veggies. Chop the onion, grate the carrot and dice the celery. Saute the onion and celery in the olive oil over medium high heat for six minutes, or until tender, not caramelized. Add the garlic and carrot and cook for about another four minutes.

Toast the walnuts in the oven for six to seven minutes. Add them to the onion/carrot/garlic mixture on the stove and stir well.

Add the oregano, salt and pepper as well and then take the mixture off the stove and transfer to a large bowl.

Add the breadcrumbs, flax/water (or egg white) and cooked lentils and toss well. Press mixture into a greased loaf pan and set aside while you make the topping.

In another small bowl combine the ketchup, maple syrup and vinegar. Spread on top of loaf. Bake for 40 minutes and then out on a plate.

Leftovers make great sandwich stuffers!

NUTRITIONAL INFO Per Serving

  • Calories 292
  • Fat 15 g
  • Carbs 32 g
  • Fiber 6 g
  • Sugar 9.5 g
  • Protein 18 g

TIP: You can easily find walnut pieces (or whole) in the grocery store and chop them, which is what I did the first time, but you may find you get big chunks. When I was at the store, I found walnut crumbs which were perfect!

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Comments on: "Vegan Lentil Walnut Loaf" (1)

  1. […] when I found out lentils are “black listed” in the Paleo lifestyle… I loved my Lentil Walnut Loaf! So I decided I wanted to keep it, but modify it to have it be Paleo friendly… so out goes […]

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