Lentil and Walnut Loaf
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A lovely and moist lentil and walnut loaf.
Ingredients
  • 1 medium zucchini
  • 2 carrots (medium-sized)
  • 1 cup frozen peas
  • 2 Tablespoons Psyllium husk
  • 1 tin lentils (420g)
  • 1 cup walnuts
  • 1 cup quinoa flakes
  • 1 cup passata
  • 1 clove garlic
  • 1 teaspoon italian herbs (dried) or about 3 teaspoons fresh herbs
  • ½ teaspoon chilli flakes
Instructions
  1. Preheat your oven to 200° C (390-400° F) and line a loaf tin with baking paper. You want the baking paper to come over the edges a fair bit so that you can lift the loaf out once it is cooked. I also usually put a little spray of oil between the baking paper and the tin (like insurance against sticking!).
  2. Grate your zucchini and squeeze out the excess moisture, then grate your carrot and add to your bowl, along with the peas, psyllium husk, quinoa flakes, passata, herbs and chilli flakes and ⅓ of the lentils.
  3. In your food processor, process the other ⅔ of the lentils, along with the walnuts, and then add to the bowl.
  4. Finely chop and add the garlic to the bowl, and then mix everything together.
  5. Place in the oven and bake for 40-45 minutes.
Notes
You can add a little more passata if you really like the tomato flavour, but note that this will change the consistency a little, so you should balance it with more quinoa flakes.
I've also subbed quinoa flakes for almond flour before and the recipe came out very similar (although I felt the almond flour bulked up the calorie content).
This comes out delicious and moist, yet still holds its shape, and tastes just as delicious the next day.
Make into rissoles if everyone in the family wants the crispy outer bit (but you will only need to cook for about ⅔ of the time).
Recipe for mushroom gravy (the PERFECT accompaniment) is on the way soon so stay tuned. To get a little bit experimental, you could also try eating with a touch of strawberry jam... daring I know!
Recipe by Robyn Birkin | Mind Body Fertility Programs for women TTC and with Infertility at https://robynbirkin.com/lentil-and-walnut-loaf/