Description
Vegetarian Lentil Nut Loaf is a wholesome and satisfying dish that delivers a delightful blend of textures and flavors. Packed with nutrient-dense ingredients like brown lentils, chopped nuts, and aromatic vegetables, this loaf is not only easy to prepare but also perfect for family gatherings or impressing guests. The sweet ketchup glaze adds a finishing touch that complements the earthy flavors, making it a hit among both vegetarians and meat lovers alike.
Ingredients
Scale
- 1 cup brown lentils
- 1 cup chopped walnuts (or pecans)
- 1 cup whole grain breadcrumbs (or gluten-free)
- 1 cup grated carrots
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 2 tsp Italian seasoning
- Salt and pepper to taste
- ½ cup ketchup (for glazing)
Instructions
- Preheat the oven to 350°F (175°C) and prepare a loaf pan with nonstick spray.
- In a saucepan, combine lentils with three cups of water. Bring to a boil, then simmer for 20-25 minutes until tender. Drain excess water if necessary.
- In a skillet, heat olive oil over medium heat. Sauté chopped onion and minced garlic until soft, about five minutes.
- In a large bowl, mix cooked lentils, sautéed onion and garlic, chopped nuts, grated carrots, breadcrumbs, Italian seasoning, salt, and pepper.
- Transfer the mixture to the loaf pan and shape it firmly.
- Spread ketchup on top of the loaf and bake for about 45 minutes until heated through and slightly crisp.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 8g
- Sodium: 270mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
Keywords: For added flavor, consider mixing in spices like cumin or smoked paprika. You can substitute lentils with chickpeas for a different texture. Store leftovers in an airtight container in the fridge for up to five days or freeze for three months.