Baked Lentil And Walnut Loaf Recipe

About this recipe

A hearty and nutritious lentil and walnut loaf, perfect for a satisfying dinner. This eggetarian dish is baked to perfection and pairs wonderfully with a zesty lemon wedge or your favorite sauce.

Ingredients

• - Thyme Bunched Herb
• 500G Sabarot Lentils Mix, 500G
• 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
• Pack Tray Of 30 Medium Free Range Eggs
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 350G Natoora Large New Season Unwaxed Lemons
• 100G Ginni'S Raw Pecans 100g
• - Mccormick Cumin Powder
• 150G Saitaku Panko Breadcrumbs

Instructions

1. 1. Preheat your oven to 350°F (175°C) and lightly grease a 9 x 5 x 3-inch loaf pan.
2. 2. Rinse 1 cup of dry lentils thoroughly and cook them in boiling water until tender, about 20-25 minutes. Drain and set aside.
3. 3. Finely chop 1 onion and lightly toast 1/2 cup of pecans in a dry pan over medium heat for 2-3 minutes, stirring frequently. Let the pecans cool, then roughly chop them.
4. 4. In a large mixing bowl, combine the cooked lentils, chopped onion, toasted pecans, 1/2 cup of panko breadcrumbs, 1/2 cup of milk, 1 egg, 1 teaspoon of cumin, and 1/4 teaspoon of thyme. Mix thoroughly until well combined.
5. 5. Transfer the mixture into the prepared loaf pan, pressing it down evenly.
6. 6. Bake in the preheated oven for 30 minutes, or until the top is golden and the loaf is set.
7. 7. Remove from the oven and let it cool for 5-10 minutes before slicing. Serve with a lemon wedge or your favorite tomato sauce.