Ingredients for Nutty Lentil Loaf
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How to Make Nutty Lentil Loaf
- Rinse 1 cup of brown or green lentils. Place lentils in a medium saucepan with 3 cups of water. Bring to a boil, then reduce heat and simmer for 45 minutes, or until lentils are tender.
- Drain the cooked lentils and set aside.
- While lentils cook, finely chop 1 medium onion and 2 cloves garlic. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is translucent (about 5 minutes).
- Add 1 cup chopped carrots and 1/2 cup chopped celery to the skillet.
- Simmer, covered, for 10-15 minutes, or until carrots are tender.
- Let the vegetable mixture cool slightly.
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the cooked lentils, cooled vegetable mixture, 1/2 cup chopped walnuts or pecans, 1/4 cup chopped fresh parsley, 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well to combine.
- Grease a 9x5 inch loaf pan with olive oil or cooking spray.
- Spoon the lentil mixture into the prepared loaf pan, pressing down gently to compact.
- Bake for 45 minutes, or until the loaf is firm and heated through. A toothpick inserted into the center should come out clean.
- Let the loaf cool for 10-15 minutes before slicing and serving warm.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
39g
Fat
18g
Carbs
17g
