Description
This hearty Vegetarian Lentil Nut Loaf combines nutty flavors and vibrant vegetables for a nutritious dish that satisfies everyone, making it perfect for family dinners or potlucks.
Ingredients
Scale
- 1 cup brown or green lentils
- 1 cup whole wheat breadcrumbs
- 1/2 cup chopped walnuts or pecans
- 2 cups low-sodium vegetable broth
- 2 medium carrots, grated
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
Instructions
- Preheat Your Oven: Preheat your oven to 350°F (175°C) and grease a loaf pan with nonstick cooking spray or line it with parchment paper.
- Cook the Lentils: In a medium saucepan, combine lentils and vegetable broth. Bring to a boil over medium heat, then reduce to a simmer for about 20-25 minutes until tender.
- Sauté the Vegetables: In a skillet over medium heat, sauté the onion and grated carrots until soft (around five minutes). Add minced garlic for the last minute of cooking.
- Combine Ingredients: In a large bowl, mix cooked lentils (drained if necessary), sautéed vegetables, breadcrumbs, and chopped nuts until well combined.
- Shape the Loaf: Transfer the mixture into the prepared loaf pan and press down gently to form a loaf.
- Bake: Bake for about 45-50 minutes until firm and golden brown on top. Allow to cool slightly before slicing.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 210
- Sugar: 3g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Customize this recipe by adding chopped spinach or spices like cumin for an extra kick. Leftovers can be stored in an airtight container in the fridge for up to five days or frozen for up to three months.