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,...