Sunday, February 03, 2013

Easy Lentil and Walnut Loaf... Make it Gluten-Free

I put this recipe together before the end of the year and before I started concentrating on food that would support my Whole30 Paleo Challenge. I never got around to posting it....

Every once in a while I get a craving for lentil and walnut loaf.  I really wanted to make one a few weeks ago while I still had some turkey gravy in the refrigerator left over from Christmas and also some of my Cranberry-Apple Sauce, cause I thought they would go well with it.  I made the turkey gravy with gluten-free cornstarch to thicken it only slightly, as I always prefer au jus to a thicker gravy.

In the past, the lentil loaf recipes I have used have all tasted very good, but the texture has never been that great... they all fell apart when serving them.  I was hoping the addition of some eggs and some bread crumbs would help hold the loaf together, and it worked very nicely.

I used gluten-free bread and also gluten-free tamari soy sauce in my recipe, but I think that any whole grain bread would be fine.  And if you don't have coconut oil, use your regular vegetable oil.  I used my food process to chop the onion into a fine dice, and also to make the bread crumbs and grind the walnuts.






Lentil and Walnut Loaf
Makes 4 hearty servings
  • 1 medium onion, chopped very fine
  • 1 Tbs coconut oil
  • 2 cups cooked, drained lentils (canned are fine)
  • 2 slices bread, ground into crumbs
  • 1/2 cup walnuts, chopped finely
  • 1/2 tsp thyme
  • 2 eggs, beaten
  • 2 tsp soy sauce
  1. Place the coconut oil in a skillet over MEDIUM heat and then add the onions and saute until transparent, about 10 minutes.
  2. Remove the onions from pan and mix with all the other ingredients in a medium bowl.
  3. Place the mixture in a loaf pan that has been lightly coated with non-stick spray.
  4. Cover with foil and bake for 40 minutes, then remove foil and bake for 10 minutes more.
  5. Remove from oven and allow to rest about 5 minutes before slicing to serve.

Per serving.
Weight Watchers P+ = 9.
Calories 345; Protein 16g; Carbohydrate 37g; Fat 17g; Fibre 9g.

Pat the loaf ingredients down before covering to bake.
 

Taking the foil off and letting it bake a bit longer gives the top a nice crunch.  Allow to rest and cool for a few minutes before cutting to serve.
 
 
Especially nice with your favorite veggies!


 
 

Is lentil loaf on your list of favorites?
 
 
 

10 comments:

  1. not until now
    you had me at the FREE OF GLUTEN...

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  2. Great idea! I've been wanting to try a lentil loaf but didn't have a recipe for it. Might have to add this to next week's menu plan!

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  3. That loaf looks yummy! I have never had lentil loaf, although I love lentils. Do you think I could make them in muffin cups?

    I wonder what I could use instead of the breadcrumbs? (Maybe mash 1/3 cup of the lentils???)

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    Replies
    1. I think muffin cups is a great idea. Then you could freeze them individually, too.

      I think if you used mashed lentils instead of the g-f bread it would hold together all right. Let me know!

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    2. I have some quinoa flakes too that I could try. I'll be sure to let you know how they turn out!

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  4. We rarely eat lentils at our house. Why? I've never really known how to prepare them! The only recipe I've tried is an indian dahl; lentils and chickpeas and lots of spice.

    Thanks for sharing this recipe Elle!

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  5. Looks good for you gluten free & Paleo peeps! :)

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    Replies
    1. Unfortunately, neither bread or lentils would be Paleo... but good just the same. :)

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