lentil-walnut loaf

 I have a surplus of walnuts to use up (I have to soak and rinse them, to avoid canker sores), and I'm always looking to eat more lentils.  So this recipe for lentil walnut loaf caught my attention as a starting place, and I have everything on hand.  Plus, I have a ton of ground flaxseed to use up and I'd been meaning to start making "flax eggs."

Ingredients

• 1 cup of green lentils, rinsed
• 2 cups of vegetable broth
• 1 cup of walnuts, finely chopped
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tbsp of olive oil
• 1 tsp of smoked paprika
• A splash of soy sauce
• 1/2 cup of breadcrumbs
• 1 flax egg (1 tbsp of ground flaxseed mixed with 3 tbsp of water)
• A couple of sprigs of fresh thyme, leaves only

Instructions

1. Preheat your oven to 375°F and lightly grease a loaf pan.
2. In a medium saucepan, combine the lentils and vegetable broth. Bring to a boil, then simmer for 25 minutes until the lentils are tender. Tip: Don’t skip rinsing the lentils to remove any debris.
3. While the lentils cook, heat olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until translucent, about 5 minutes.
4. In a large bowl, mix the cooked lentils, sautéed onion and garlic, walnuts, smoked paprika, soy sauce, breadcrumbs, flax egg, and thyme leaves until well combined. Tip: The mixture should stick together when pressed; if it’s too dry, add a bit more soy sauce.
5. Press the mixture firmly into the prepared loaf pan. Bake for 30 minutes until the top is crispy. Tip: Let it cool for 10 minutes before slicing to help it hold together.

Hearty and satisfying, this loaf has a meaty texture thanks to the lentils and walnuts. Serve it with a tangy barbecue sauce or slice it thin for sandwiches the next day.