lentils Archives - Chef Kim

Lentil Walnut Loaf

This is a hearty plant-based loaf that really is delicious. Oats, flax and walnuts add texture and nutrient density. This recipe is adapted from Oh She Glows.

Prep Time30

Cook Time1

Course: Main Course

Cuisine: American

Keyword: gluten free,, nuts, vegan

Servings: 4 people

Equipment

loaf pan
pot
food processor
mixing bowl
skillet

Ingredients

1 cup lentils
1 cup walnuts
2 teaspoons olive oil
1 cup sweet onion chopped
3 garlic cloves minced
1 cup celery (2 -3 stalks) minced
1 cup carrot (2-3) minced
1/3 cup apple shredded
1 teaspoon thyme
1 teaspoon oregano
3 tablespoons ground flax seed
1 cup oats
Pinch of cayenne optional
1/2 teaspoon Salt and pepper
¼ cup tomato paste
2 tablespoons balsamic vinegar

Instructions

Grease a 5X9 loaf pan. Add lentils to a pot and cover with water. Cook at a simmer for 25 minutes. then drain and add to a large bowl, mash them with a fork into a chunky paste.
While the lentils are cooking, warm oil in a skillet and add onion, celery, carrot and garlic. Cook stirring to prevent garlic from burning. Cook until onion and celery are tender, about 10 minutes, then stir in apple and herbs, stir for a couple minutes and remove from the heat.
In a food processor or blender, pulse the oats into a coarse flour, then add the walnuts and pulse on and off to break them into small bits.
Transfer the walnuts and oats to the lentils in the mixing bowl and add ground flax. Mix to combine.
Stir in the skillet veggie mixture and season to taste. If the mixture seems dry, add 2 tablespoons of water and mix well. Getting your hands into the mix can help to combine and soften the texture of the mixture, also making sure that the mixture will hold shape. Add more water if needed.
Transfer mixture to prepared loaf pan and press firmly to form a loaf.
In a small bowl combine tomato paste and balsamic vinegar, mix well and spoon over the top of the loaf.
Bake uncovered at 350 degrees for 50-60 minutes, until edges are brown and its firm to the touch. Serve by the slice or crumble over salad.

Notes

To mince the carrots and celery quickly, roughly chop the carrots into large pieces and chunk the celery and add to a food processor and pulse until minced.

This vegetable curry is delicious and satisfying. Perfect when the temperatures start to drop. The warming curry spices are very comforting but also help to activate digestion and circulation.

This is comfort food for me. The warm curry spices and the full belly satisfaction afterwards makes me want to make this every week.

In this recipe you can really use a variety of vegetables, please try different combinations. I usually have on hand, celery, carrots, cauliflower and broccoli. But try sweet potatoes, squash, green beans, kale, spinach, turnips, kohlrabi. Get creative.

This is a mild curry, but if you like extra spiciness, add some cayenne powder.

You can print the recipe by jumping to the bottom of the post, but the following directions show you steps with pictures.

Chop one yellow onion, one carrot and two stalks of celery. Add these to large high sided skillet or soup pan. Over medium high heat, sauté until onions soften.

Chop one stalk of broccoli, separating florets, peel the stalk and then chop the stem. Chop 1 cup of cauliflower into small florets.

Gather 1/2 cup of red lentils, a can of diced tomatoes, a can of coconut milk and 1tablespoon of curry powder.

Add the chopped cauliflower and stems of broccoli to the pan along with the tomatoes, lentils and curry. Fill the tomato can 1/2 full with water and add to the pan and stir everything together. Then add the can of coconut milk. Full fat or lite can be used.

Stir together and bring to a simmer, cook uncovered for about 15 minutes. Then add the broccoli florets and cover the pan and cook for 5 minutes. The lentils and vegetable should be tender. If it is too thick add a 1/4 cup more water. When the vegetables are tender stir in 2 tablespoons of chopped cilantro and serve!! This fills the kitchen with a warm curry aroma and tastes fantastic.

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