Lentil Walnut Loaf

Another version of lentil loaf but this one does not contain any dairy or oats. Instead I use walnut lentil 'meat', taken from another previous post. The veg do not require pre-cooking and can be mixed straight into the 'meat', topped with all-natural tomato sauce and baked in the oven.

Lentil Walnut Loaf
Makes 4

Ingredients:
- 140g / 5oz lentils
- 140g / 5oz onion, chopped
- 800g  / 29oz diced tomatoes, no salt added
- 66g / 4tbsp tomato paste
- 15ml / 1tbsp balsamic vinegar
- 1/4tsp garlic powder
- ground black pepper
- 90g / 3oz walnuts
- 15ml / 1tbsp olive oil
- 1.5tsp oregano, dried
- 1.5tsp chili powder
- 1.5tsp cumin
- 120g / 4oz carrot, chopped
- 110g / 4oz (2 stalks) celery, chopped
- 90 / 3oz green pepper

Method:

• Cook the lentils until soft, about 30 minutes, then drain and allow to cool.
• Meanwhile, in a sauce pan, add the onion, chopped tomatoes, tomato paste, garlic powder and black pepper, and gently simmer for 20-30 minutes to allow the sauce to thicken.
• Stir in the balsamic vinegar and remove from the heat.
• Using a food processor, pulse the lentils and the walnuts to combine, leaving a bit of texture.
• Stir in the oil, herbs and spices.
• Mix the chopped vegetables with the lentil walnut meat and then spoon into an oven-proof dish.
• Pour the tomato sauce over the lentil veg mixture and bake for 30 minutes at 350F / 175C.
• Serve with green veg. ENJOY!

Nutritional Information: