Description
A hearty and nutritious lentil and quinoa loaf packed with flavor and healthy ingredients.
Ingredients
Scale
- 1/2 cup lentils, brown or green
- 1/2 cup quinoa
- 2 1/2 cups water, or veggie broth
- 3 large garlic cloves, whole
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1/2 teaspoon salt
- 3 tablespoons ground flaxseeds
- 1 cup walnuts, toasted and chopped
- 1 tablespoon extra virgin olive oil
- 1 cup carrot, grated
- 1 medium onion, diced small
- 2 ribs celery, diced small
- 2 tablespoons tomato paste
- 1 1/2 tablespoons soy sauce or tamari (I used low sodium)
- 1 tablespoon Dijon mustard or stoneground mustard
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon black pepper
- 1/4 cup fresh parsley
- 2 tablespoons fresh rosemary
- 1/2–1 teaspoon salt (adjust to taste)
- 3 tablespoons tomato paste
- 2 tablespoons water
- 2 tablespoons balsamic vinegar
- 2 tablespoons maple syrup
- 1/2 teaspoon sriracha or gochugaru (optional)
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
Instructions
- Add lentils and water to a pot and bring to a boil, turn down and simmer for 5 minutes.
- Add quinoa, garlic cloves, bay leaf, thyme, sage, and salt. Cover with a lid for 20-ish minutes until lentils are fully soft and all the liquid is fully absorbed.
- Add flax seeds while still hot, thoroughly mixing in and smashing the garlic cloves into the mixture, and roughly mashing the lentils.
- Toast the walnuts at 325°F for 8-10 minutes or until they smell toasty, cool and chop fine but with some texture. You can use a food processor to pulse until you achieve a coarse texture.
- Sauté carrots, onion, and celery in olive oil for 5 minutes until soft.
- In a large bowl, mix tomato paste, soy sauce, Dijon mustard, balsamic vinegar, black pepper, parsley, rosemary, and salt until thoroughly combined. Add in the toasted, chopped walnuts, sautéed veggies, and lentil mixture.
- In a small bowl, mix tomato paste, water, balsamic vinegar, maple syrup, sriracha, onion powder, and salt. Whisk until smooth.
- Line a 9×5-inch loaf pan with parchment paper (extending a few inches over the edge of the pan) and oil the uncovered sides. Spread a few tablespoons of glaze on the bottom.
- Firmly press the lentil mixture into the pan to help it stick together. You can prepare this stage up to 2 days in advance; the flavors really marry and improve if left to sit overnight.
- Before baking, spread the remaining glaze evenly over the top of the loaf.
- Bake in a preheated oven at 375°F for 25 minutes, covered, and then 15-20 minutes uncovered, or until golden.
- Let rest for at least 15 minutes before removing from the pan.
Notes
- You can prepare the lentil mixture up to 2 days in advance, allowing flavors to meld.
- Let the loaf rest for 15 minutes before slicing for best results.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 2g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg