This slightly nutty, pleasantly filling loaf has a surprisingly cheesy flavor to it, given the fact that it is dairy free. I had some leftover lentils that I wanted to use up and I always love the idea of having some kind of easy food to grab when I am on the go or I am gone and husband wants to eat something without having to cook. So I decided to make a lentil loaf.
This loaf is a meal in itself, but it was happily enjoyed with a side of carrot soup.
- 1 small red onion, thinly chopped
- 1 cup mushrooms, thinly chopped
- 1/4 tsp salt
- 2 cloves of garlic, crushed
- 2 TBS olive oil
- 2 cups flour (I used garbanzo, quinoa and buckwheat)
- 1.5 tsp baking soda
- 1/4 tsp salt
- 2 organic eggs
- 1.2 cup chopped walnuts
- 1 cup cooked lentils
- 3 TBS fresh herbs (I mixed oregano, thyme and rosemary from my garden, using the least amount of rosemary)
- preheat oven to 375*F
- in a skillet comine first 5 ingredients and cook for about 5-10 minutes until veggies are tender and water was released, put in fridge for 5-10 minutes to cool so that it doesn’t start cooking the eggs once you mix everything
- in a large bowl combine flours, salt and baking soda
- mix in eggs, lentils, walnuts, herbs and veggie mixture
- pour in a greased 9×5 inch loaf pan (its not a big deal of your pan is slightly bigger or smaller than this)
- bake for about 35-40 minutes or until a toothpick come out clean
- let sit in pan for about 5-10 minutes before transferring to a wire rack to cool
- serve and enjoy warm or cold!