Name: Lentil walnut loaf
Total time: 1 h 35 min
Yield: 8 servings
Ingredients: 1 cup dry brown lentils, rinsed; 2½ cups water, for cooking the lentils; 1 bay leaf; 1 tbsp olive oil; 1 large onion, finely chopped; 1 medium carrot, finely chopped; 1 medium stalk celery, finely chopped; 3 cups sliced cremini mushrooms (about 8 oz); 1 tsp garlic powder; 1 cup chopped walnuts; 80 g rolled oats (a scant cup); 2 tbsp ground flaxseed; 4 tbsp water, to stir with the flaxseed; 3 tbsp no-salt-added tomato paste, for the loaf; 1 tbsp balsamic vinegar, for the loaf; 1 tsp smoked paprika; 1 tsp dried oregano; 1 tsp dried thyme; ¼ tsp black pepper; ¾ tsp salt; 2 tbsp no-salt-added tomato paste, for the glaze; 1 tbsp maple syrup, for the glaze; 1 tbsp balsamic vinegar, for the glaze

Ingredients

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1 cup dry brown lentils, rinsed
2½ cups water, for cooking the lentils
1 bay leaf
1 tbsp olive oil
1 large onion, finely chopped
1 medium carrot, finely chopped
1 medium stalk celery, finely chopped
3 cups sliced cremini mushrooms (about 8 oz)
1 tsp garlic powder
1 cup chopped walnuts
80 g rolled oats (a scant cup)
2 tbsp ground flaxseed
4 tbsp water, to stir with the flaxseed
3 tbsp no-salt-added tomato paste, for the loaf
1 tbsp balsamic vinegar, for the loaf
1 tsp smoked paprika
1 tsp dried oregano
1 tsp dried thyme
¼ tsp black pepper
¾ tsp salt
2 tbsp no-salt-added tomato paste, for the glaze
1 tbsp maple syrup, for the glaze
1 tbsp balsamic vinegar, for the glaze

Method

Nutrition

Estimated

Per slice (one eighth of the loaf) · serving size 1 of 8

Calories282

Total fat	13.1 g
Saturated fat	1.4 g
Sodium	240 mg
Total carbohydrate	33.0 g
Dietary fiber	at least 6.5 g (2 rows carry no value)
Total sugars	at least 6.0 g (1 row carries no value)
Protein	11.7 g

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