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Twist on Meatloaf: Lentil Walnut Loaf with Coach’s Oats!

Posted Jan 18 2012 8:29am

With all that protein talk yesterday, I want to share one of my very favorite plant based recipes, Lentil Walnut Loaf. I posted it last January and I’ve made it a bunch since then. I only make this when I have some time to cook AND I usually double it so I have leftovers during the week. Since it takes about an hour to make, I figure I might as well get some lunches and another dinner out of it!

I am a big fan of meatloaf, but not the kind that uses ketchup, the kind that is like one big meatball. My mom used to make it every couple of weeks growing up, now when I occasionally make it, I use lean ground turkey or ground chicken. I was thinking of things to make last weekend when Danny suggested making some bean burgers. My husband is suggested meatless meals for me to make? How can I NOT take him up on that?!

When I went to the store I picked up a couple of bags of dried beans and decided on this lentil loaf. It has the perfect meaty texture with a meaty taste. Not quite a bean burger, but similar!

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Lentil Walnut Loaf

(original recipe inspired by Oh She Glows )

Ingredients:

  • 1 cup dry lentils
  • 3 cups water
  • 2 TBS ground flax seed
  • 1/4 cup warm water
  • 1 tbsp extra virgin olive oil
  • 3 garlic cloves, minced
  • 1/2 cup sweet onion, diced
  • 2 medium carrots, chopped finely
  • 1 small apple, peeled, grated (makes 1/3 cup grated apple)
  • 1/4 cup toasted walnuts, roughly chopped
  • 1 1/2 tsp kosher salt
  • Freshly ground black pepper, to taste
  • 1 tsp dried thyme
  • 1/4 cup Coach’s Oat (or can use any oats)

Preheat oven to 350 degrees. Cook lentils in 3 cups of water, until they are soft, generally about 25-30 minutes. In a food processor, process 75% of the lentils until it is a hummus like texture. Set aside. In a small bowl combine flax and water. Stir and set aside. In a large saute pan, lightly brown garlic and onions in olive oil. Lower heat to medium-low and add carrots, apple, thyme and a sprinkle of salt and pepper. Mix and let cook until carrots soften.  Add walnuts and mix in. Let cook for 2-3 minutes. In a large bowl combine lentils, processed lentils and veggie mixture. Add sea salt and black pepper. Mix together well. Lastly, add the oats and mix. Using a loaf pan or baking sheet, spray with non-stick spray. Add contents to loaf pan or shape into a loaf on baking sheet. Cook uncovered for 45 minutes.  

 

This is perfect to serve with any grain, eaten on a sandwich, over a salad, etc. It’s very versatile. If you like ketchup, it would work with it or just a simple balsamic based salad dressing! Like I said, it is time consuming, but you’ll get PLENTY of leftovers! If my family liked this, so will yours!

I’m off to get my workout on with Koga workout and some weights! What are you doing to workout today?

 

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