Lentil-Quinoa-Walnut Loaf

Looking for a good lentil loaf recipe?  I came across this one awhile ago and had it stashed in a binder that holds my collection of favorite recipes.  I made it 2 or 3 times in the past and found it delicious and easy. It’s got an awesome tangy tomato-y sauce and a crunch from walnuts that I love.   Plus it’s protein-packed with lentils, quinoa, walnuts and nutritional yeast.

Check it out here at: Vegan Nosh (Marvelous Lentil Quinoa Nut Loaf

She’s serious when she says to make sure the lentils are cooked very well– to the point of mushiness.  I was in a hurry when I made this one and the lentils were kind of firm which didn’t help in holding it together very well.  Lesson learned.

This lentil loaf is perfect topped on a bed of beautiful bright green steamed spinach. Or try it cold the next day crumbled on a salad or stuffed into a wrap with sprouts and avocado.

A few fun lentil facts:

  • the Latin word for lentils is lens, which is what they are shaped like
  • lentils are one of the highest natural sources of folic acid
  • they are rich in soluble fiber which is important for maintaining healthy cholesterol and blood sugar levels
  • According to the Bible, Esau was tricked into selling his birthright for a pottage of lentils (Genesis 25:34)

source:  The National Lentil Festival

And on a different note….

The robin eggs have hatched!  There are 3 babies and they are incredibly adorable:

This is them on June 5

 

And this is them on June 9, growing up so fast.

“Did you ever see an unhappy horse?  Did you ever see a bird that had the blues?  One reason why birds and horses are not unhappy is because they are not trying to impress other birds and horses.”  ~ Dale  Carnegie

Share
This entry was posted in Meals & Snacks, Nutrition Info and tagged , , , , . Bookmark the permalink.

One Response to Lentil-Quinoa-Walnut Loaf

  1. This looks fantastic, Corinne, thanks so much for your write up and for giving my recipe a try!

    I had to laugh at your comment about the mushiness of the lentils. It really is an important step, but sometimes it just feels like you’re doing the wrong thing when you set out to overcook something!

    I’m about to make an update to this recipe – to sub out the wheat germ for rolled oats. A chef I give a lot of input to for improving the veg*n options at his kitchen tried this and it turned out great! It will also make the recipe gluten-free if the right oats are used.

    Thanks again, I so love seeing people have success with my recipes!

Leave a Reply

Your email address will not be published. Required fields are marked *