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,...
This is easy to assemble garbanzo bean and greens wrap is one of my favorite go-to meals.
It got some Asian inspired spices and has all the
nutrients one needs for a delicious lunch or dinner.
4 cl garlic
1 large onion
3 cups vegetable broth or water
16 oz. mushrooms, sliced
3 cups garbanzo beans, cooked
1 red pepper, diced
1.5 tsp curry
1 tsp turmeric
1 bunch organic kale, steamed & sliced
5 oz baby spinach
Dash of malt or apple cider vinegar
Salt & pepper
A few dashes of Tabasco
3 x 12" whole wheat wraps
1. Heat large sauté pan over medium heat and add onions and garlic with 1/2 cup of vegetable broth.
2. Add mushrooms and sauté until golden brown and season with salt, pepper, and spices. Add more liquid to keep vegetables moist.
3. Now add remaining ingredients and let cook for about 8-10 minutes. Add as much broth to keep vegetables cooking in some liquid....