Nut Crusted Lentil Loaf

become a vegan dinner oil-free recipes soapa free lifestyle weight loss wfpb Apr 03, 2021
I thought this nut-crusted lentil loaf is appropriate for the holidays

I thought this nut-crusted lentil loaf is appropriate for the holidays. Since I celebrate Easter I thought what could be better than a hearty loaf.

This lentil loaf was inspired in part by an African lentil soup recipe. So I thought why not incorporate those flavors. Of course, the health benefits of lentils are incredible and an important staple in a whole food plant-based lifestyle.

However, using just lentils wasn't exciting enough, so I added some black beans, mushrooms, and spinach. Those ingredients not only improve the nutritional balance of this dish but give it a little bit more flavor.

To add a "bite" and texture to the lentil loaf, I thought I would crust the loaf in nuts. I used assorted nuts in this case, but feel free to use your favorite ones.

For the sauce, I would recommend a red bell pepper sauce or a tomato olive sauce with a hint of heat. The sky is the limit as to what kind of sauce you chose. 

In the end, I made a simple Marinara sauce using only garlic, crushed tomatoes, and oregano. This sauce is so simple yet delicious. To the end, I added a few olives and some red pepper flakes.  

If you watch the Youtube video to the end we are having a conversation about Seaspiracy, a new documentary on Netflix. I am passionate about sustainability and want to do my part to protect this planet with all its life on it.

 

 

Easter lentil loaf

Easter lentil loaf

Yield: 3
Author: Eat Like A Vegan Chef
Prep time: 20 Min Cook time: 60 Min  Total time: 1 H & 20 M

Ingredients

Lentils
  • 1/2 onion, diced
  • 2 garlic cloves, sliced
  • 2 tbsp tomato paste
  • 1/2 tsp cumin
  • 3/4 cup lentils, dry
  • 1 tsp apple cider vinegar
  • 2.5 cups of water or broth
The loaf
  • 1/2 onion, diced
  • 2 garlic cloves, sliced
  • 2 celery ribs, sliced
  • 1 carrot, diced
  • 1/2 tsp ginger, minced
  • 6 oz mushrooms, chopped
  • 1/2 tsp coriander
  • 1 cumin
  • 1.5 tsp smoked paprika
  • 2 tbsp tomato paste
  • 1 cup black beans
  • 3 oz baby spinach, sliced
  • 1/4 cup parsley, chopped
  • 1/4 cup olives
  • 2-3 Tablespoons nutritional yeast
  • 1/3 cup flax meal
  • 1 cup assorted nuts or any nuts you enjoy.

Instructions

The lentils
  1. Dry saute onions and garlic in a deep pot over medium to high heat. Add little water and keep stirring.
  2. Add the tomato paste and cumin. Keep sauteing for about a minute.
  3. Now add the lentils, bay leaf, vinegar and water or broth.
  4. Cook for about 25-30 minutes or until lentils are cooked but don't fall apart.
  5. The liquid should be all absorbed. If not, strain the lentils, but hold on to the liquid. Remove the bay leaf.
  6. Spread out lentils on a tray to cool out.
The loaf
  1. Dry saute onions and garlic in a large pot or saucepan over medium to high heat. Let onions caramelize by letting the liquid evaporate until onions stick to the pan but don't burn. Now add little water and keep stirring. Repeat this process a few times until onions turn slightly brown.
  2. At this time add the carrots, celery, ginger and keep sauteing for 2-3 minutes.
  3. Now add the mushrooms and all spices and saute until the mushrooms caramelize. Use the same procedure as mentioned previously with the onions. Utilize any leftover broth from the lentils.
  4. Once the mushrooms are caramelized add the tomato paste. Keep sauteing until the paste darkens slightly.
  5. Deglaze with a little broth or water.
  6. Now incorporate the beans and the cooked lentils.
  7. At this time add spinach, parsley, and olives and let cook for 1 minute.
  8. Blend 1/3 of the lentil mixture in a blender and return back to the lentil mixture.
  9. Now incorporate the flax meal, until a pasty consistency is achieved. You may need more flax meal depending on how much moisture is left in the loaf. Season with sea salt (optional) and or nutritional yeast.
  10. Pour the lentil mixture on a table and create a loaf.
  11. Spread the nuts on a clean surface and place the loaf in the center. Roll the loaf on all sides over the nuts so that the entire loaf covered with nuts.  
  12. Place loaf on a baking tray lined with parchment paper and bake for 25-35 minutes at 350 degrees Fahrenheit. 
  13. Slice the loaf in 1-inch pieces and serve over red bell pepper sauce or tomato sauce flavored with olives and a touch of maple syrup,
  14. Enjoy!

Nutrients:

Calories

770.04

Fat (grams)

32.79

Sat. Fat (grams)

4.88

Carbs (grams)

91.41

Fiber (grams)

25.75

Net carbs

65.66

Sugar (grams)

12.63

Protein (grams)

40.31

Sodium (milligrams)

372.24

Cholesterol (grams)

0.13
 
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I hope you enjoy this recipe. Let me know what you think. Happy Easter !! Happy Holidays!!

If you know anyone who would like to transition to a whole food plant-based lifestyle to lose weight and to improve health, please send him/her my way. I am passionate about helping people to lose weight with my 5 Step Soapa Free Lifestyle program.

Chef Frank


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