As we transition into cooler, fall weather, you might start to crave warm and comforting meals - especially ones that are easy to prepare, super versatile, and can be stretched over a few days! Leftovers are the best! This recipe is easy to modify and use what you have on hand. Scroll down to read a few suggestions!
We love plant-based food and are always looking to include more plant power in our personal repetoires. And, when the ingredients are locally sourced, well, it just doesn't get much better than that.
For this recipe (and all other bean recipes) we like to use Cullens Canned Beans - they only work with organic farmers in Ontario, and they process the beans without any salt, colourants, preservatives, or firming agents – only beans and water! They are a pantry staple and can be found on the shelves at all 3 locations plus in our online store!
Preheat oven to 350F // Prepare loaf pan with oil
3 cups green or brown lentils
1 cup walnuts, finely chopped
3 Tbsp ground flaxseeds
1 tsp coconut oil
1 small onion or shallot, diced
3 cloves minced garlic
1 cup celery, finely chopped
1 cup grated carrot
1/3 cup grated apple
1/2 cup rolled oats
1 tsp each: dried thyme and basil
pinch of red pepper flakes (optional)
sea salt and black pepper to taste
Instructions
Drain and rinse lentils. Pulse in food processor until thick paste, leaving some lentils intact for texture and set aside in large mixing bowl.
sauté garlic, season with salt and pepper, add celery, carrot and apple, sauté for about 5 minutes
add sautéed mixture, walnuts, flaxseed, rolled oats, dried herbs/spices to lentils and combine well.
press evenly into loaf pan and bake uncovered for 50-60 minutes, until edges are brown
Variations
Swap out walnuts for almonds
Use grated beet or sweet potato in place of carrot
A firm pear would be a nice substitute for apple
Add some spicy mustard to give it a kick
Instead of a loaf, bake in muffin pan and reduce baking time
Happy fall cooking! May your kitchen be filled with warm aromas and good vibes!
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