Lentil-Walnut Loaf

lentil-walnut-loaf-01It has been very hot here in Southern Ontario over the last week or so and I have to say this is one of the driest springs I can remember. Normally I would be doing a happy dance but this is the year we laid sod and re-seeded at least half our back garden. I also moved all my beds and added a kitchen garden and herbs garden so a little help from mother nature would be greatly appreciated.

The effort has begun to pay off as the grass is due to be mowed this weekend and the garden is thriving. I am now just waiting for the veggies and herbs to mature so I can start using them. I buy a lot of fresh herbs from the supermarket but for the amount that is available in a package is often much more than I need. Herbs such as thyme and rosemary keep well for a longer period of time but the more delicate leaved herbs such as basil must be used more quickly. It will be nice to be able to go out into the garden and cut exactly what I need.

This loaf has a lovely nutty flavour with a great little crunch and a sweet finish. It is very hearty and paired well with fresh sweet peas and a few fried Asian white sweet potatoes.

There are 26.3g net carbs and 8 Weight Watchers points per serving.

 

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Lentil-Walnut Loaf Recipe

By kimmy Published: May 28, 2015

  • Yield: 8 Servings
  • Prep: 40 mins
  • Cook: 60 mins
  • Ready In: 1 hr 40 mins

Calories: 310 | Fat: 13g | Protein: 13.3g | Carbs: 36.9g | Fibre: 10.6g | WW Points: 8

Ingredients

Instructions

  1. Cook lentils. In a food processor, process into a course paste with some lentils left in tact. Do not over process.
  2. Preheat oven to 325. Spread the walnuts on a baking sheet and toast for 10 minutes. Set aside and increase temperature to 350.
  3. Line a loaf pan with parchment paper.
  4. In a large frying pan heat oil over medium heat. Add garlic and onion and saute till translucent.
  5. Season with salt and pepper and add the celery, carrot, apple and raisin. Saute for 5 more minutes.
  6. Lightly stir in the processed lentils, flax meal, walnuts, quinoa flour, panko, thyme, oregano, pumpkin seeds, 1 tsp salt, 1/4 tsp pepper and pepper flakes. Mix well.
  7. Press mixture into loaf pan firmly and evenly.
  8. To make the glaze whisk together the ketchup, applesauce, vinegar and agave and pour over loaf.
  9. Bake uncovered for 60 minutes or until edges are lightly browned. Allow to cool for 10 minutes. Lift loaf out of pan and cool for an additional 30 minutes then slice and serve.
By | 2015-05-28T11:35:13+00:00 May 28th, 2015|Dinner, Recipes, Vegan, Vegetarian|

About the Author:

Hello and thanks for popping by! My name is Kim and I love to cook low carbs recipes, desserts, salads and soups. I am always on the hunt for new recipes to make over. My husband Paul was diagnosed with slow onset Type 1 diabetes (LADA) over 5 years ago so we were forced to change the way we did things when it came to cooking. We have always been a healthy and active family. I play soccer, we both run 3-4 times per week and walk 5km most week days after dinner. Our kids play soccer and rugby and are no strangers to a healthy lifestyle. Spending time in the kitchen is always time well spent in my humble opinion and I love to share my cooking successes with you here. There may be hiccups along the way but we keep going and I hope our passion for food translates to your kitchen. Feel free to explore and remember to check us out on Face Book, Twitter, Instagram and Flickr.

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