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!

Printable Recipe

 

 



Is lentil loaf on your list of favorites?