Lentil Walnut Mushroom Loaf
Prep Time: 10 mins
Cooking Time: 45 mins
Total Time: 55 mins
Ingredients
- 1 cup brown lentils, dry (190 g)
- 2 tablespoons rolled oats
- 2 cups button mushrooms (150 g), chopped
- 1 yellow onion, finely chopped
- 1 carrot, grated
- 1 cup walnuts, roughly crushed (100 g)
- 4 cloves garlic, minced
- 2 teaspoons soy sauce
- 2 tablespoons ground flax
- Pinch of salt
- ½ teaspoon red chili flakes
- 2 tablespoons lemon juice
- 1 teaspoon parsley dry
- ½ teaspoon oregano, dry
- 1 tablespoon Dijon mustard
For the Glaze
- 1 tablespoon tomato paste
- 1 teaspoon balsamic vinegar
- 1 tablespoon water
- 1 teaspoon maple syrup
Cooking Instructions
- Cook lentils per the package instructions.
- Preheat your oven to 350 °F (175 °C). Line a loaf pan with parchment paper.
- In a non-stick pan, sauté onion, garlic and mushrooms in a splash of water. Stir frequently.
- After a few minutes, add carrots and soy sauce. Keep cooking until all of the liquid has evaporated.
- Transfer the cooked lentils, the sautéed vegetables and the rest of the ingredients (spices and condiments) into a food processor.
- Pulse a few times to blend together and be sure not to over-process the mixture! It should still be a little textured and not smooth at all.
- Now transfer this lentil mushroom batter to your prepared loaf pan and pack it down firmly to make sure it stays together.
- Combine all ingredients for the glaze in a small bowl and mix together. Spread this glaze over the top of your lentil mushroom loaf, then place it into the oven for 45 minutes.
- Remove the lentil loaf from the oven and set it aside to cool for 10 minutes before taking it out of the pan and cutting it into slices.
Nutrition Facts
- Calories: 291 kcal
- Carbohydrates: 24 g
- Protein: 11 g
- Fiber: 8 g
- Sugar: 6 g
- Total Fat: 19 g
- Saturated Fat: 2 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Sodium: 153 mg
Butter Bean Curry
Prep Time: 5 mins
Cooking Time: 40 mins
Total Time: 45 mins
Ingredients
- 480 g butter beans (if tinned, 2 x 400g tins, drain them)
- 400 g tomatoes (tinned would do, too)
- 1 red pepper – chopped into chunks
- 1 green pepper – chopped into chunks
- 1 onion – chopped into large chunks
- 3 cloves garlic – crushed
- 2 finger green chillies – chopped finely
- 10 dried curry leaves
- 1 teaspoon cumin powder
- 1 teaspoon mustard seeds
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 200 ml vegetable stock
- 2 tablespoon oil
Cooking Instructions
- Put 2 tablespoons of oil in a large pan and then fry the chopped onion for about 10 minutes, over a medium high heat, they start to brown.
- Next add garlic, chillies, curry leaves and mustard seeds. Keep frying for another couple of minutes, until they release their cooking smell or precisely for about a minute.
- Sprinkle in the dry spices and stir well. Now, cook for a further couple of minutes or about 2 minutes. Turn the heat down and add a tablespoon of water if it looks like the spices are sticking to the bottom of the pan.
- Add the chopped peppers and fry for a few more minutes.
- Pour in the tomatoes and vegetable stock. Simmer for 10 minutes.
- Finally, add the butter beans and stir well. Simmer for 20 minutes until the sauce is nice and thick. Serve with the loaf and enjoy hot!
Nutrition Fact
- Calories: 249 kcal
- Carbohydrates: 35 g
- Protein: 11 g
- Fiber: 11 g
- Sugar: 8 g
- Fat: 8 g
- Saturated Fat: 1 g
- Polyunsaturated Fat: 2 g
- Monounsaturated Fat: 5 g
- Trans Fat: 0.03 g
- Sodium: 256 mg
- Potassium: 801 mg
- Calcium: 54 mg
- Iron: 4 mg
- Vitamin A: 1143 IU
- Vitamin C: 118 mg
