I love lentils; they are delicious, full of fibre, protein and iron and they are super easy to prepare. I cooked up some green lentils for a soup this week and had a cup left over so I hit the kitchen and got to work figuring out what to do with them and this is what I came up with.

Lentil Walnut Loaf
1 small onion, chopped
1 carrot, peeled and chopped
1 celery stalk, chopped
2 cloves of garlic, chopped
1tbsp coconut oil
½ cup walnuts
1 cup green lentils, cooked
1 cup oats
2tbsp ground flaxseeds
¼ cup salsa
2tsp grainy mustard
2tbsp tamari
1tsp oregano
1tsp basil
Sprinkle crushed red pepper
1/2ts sea salt
2 to 4 tbsp brown rice flour

Pre heat oven to 350 degrees

Heat coconut oil over medium heat, add onion and sauté for 2 to 3 minutes, add garlic, carrot and celery and sauté for another 5 to 10 minutes.

Add walnuts to bowl of food processor and process to a fine meal. Add the remainder of the ingredients with the exception of the vegetables and brown rice flour and process to desired consistency, we went for a smooth texture, but you could leave it a little chunkier if you like. Add the onion, garlic, carrot and celery mixture and process to blend. Add the brown rice flour a tbsp at a time until mixture starts to hold together.

Transfer mixture to a greased loaf pan and press into pan with the back of a spoon.

Bake at 350 degrees for 35 to 40 minutes.

We served it up with some roasted Brussels sprouts, steamed carrots and vegan macaroni and cheese – it was delish.

Wish I had a picture for you…I had left part of the loaf in the fridge to take some shoots and guess who ate it as a snack, yes my husband…guess he liked it!

Have you made an interesting dish with lentils recently?