A Roasted Walnut Lentil Loaf

A few years back I really craved meatloaf but since I do not eat meat much anymore, I wanted to try something that did not have meat in it. I found a lentil walnut loaf that is really good. I used to joke it is my meatless meatloaf but it is really so much more. You get protein from the lentils, good fats from the walnuts, and lots of vegetables too. I change up the recipe as I desire and will explain some of the good things and bad things that have come from that. The topping is probably the only ‘bad’ part of the entire recipe and that can also be adjusted to be as much or as little as you want. 

As the name states, it has lentils and walnuts in it. I have forgotten the walnuts and also forgotten to roast the walnuts. In both cases it was not as good as the version with roasted walnuts in it. I never realized how much flavor roasted walnuts have until I started cooking with them. Just 6-7 minutes in the oven really adds flavor to the whole meal.

Also, I have listed here to use carrots and celery but I have also used 2 cups of shredded zucchini that I had in the freezer from the garden instead of both of those. I think most vegetables would work. You end up cooking them with the onions to soften them and then baking again so be creative and get your veggies in.

Flaxseed with water or an egg white are options also in this recipe. I tend to use flaxseed with water since I have ground flaxseed in the kitchen. If you do not, an egg white works as a good binder to keep everything together.

The longest part of the preparation for this meal is cooking the lentils. So if you decide to make this, start cooking the 1 cup of lentils in 3 cups of vegetable broth before you prepare any of the other ingredients. You may still find yourself waiting a few minutes for them to finish.

Roasted Walnut Lentil Loaf

1 cup lentils

3 cups vegetable broth

1 onion diced

1 large carrot shredded (or I’ll use 3-4 baby carrots if that is what I have)

1 stalk celery diced

2 Tbsp olive oil

2 tsp minced garlic

1 cup bread crumbs

¾ c. chopped walnuts – toast them at 350° for 6-7 minutes (leave oven set at this for final step)

3 Tbsp ground flaxseed with ½ cup water OR 1 egg white

1 tsp oregano

Salt to taste (I usually don’t add this since I used processed bread crumbs from the store)

Topping

2 Tbsp ketchup

1 Tbsp maple syrup

1 Tbsp balsamic vinegar

Start by cooking the lentils in the vegetable broth as mentioned before. While that is going, chop up your vegetables. Sautee the onion in olive oil. While that is cooking, cut up the walnuts and place in oven. Once onion appears tender, place the vegetables and garlic in with the onions. Cook those until soft. Add walnuts and spices to this mixture and then transfer to a large bowl.

Add the breadcrumbs, egg white (or flaxseed/water) with lentils and mix well.

Place mixture in a greased loaf pan.

Mix the topping. This is another area that I play with. When I want it a little less tomato tasting and a little more tangy, I do 2 tablespoons of each. That is what I have pictured too. This is the recipe I use now for a bar-b-cue sauce for pizzas these days too.

Cook this for 40 minutes at 350°. Let cool a few minutes before serving. Enjoy!