Herbed Lentil And Walnut Bake Recipe

About this recipe

A hearty and diabetic-friendly lentil and walnut bake, infused with fresh vegetables and herbs. Perfect for a satisfying and healthy dinner.

Ingredients

• 500G Sabarot Lentils Mix, 500G
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1 Kg Carrots - 1kg
• 1 stick Organic Celery Stick
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• NaN Unsweetened Almond Beverage
• 100G Ginni'S Raw Pecans 100g
• - Organic Dried Rosemary Hatton Hill Organic
• 100G Terre Exotique Winemaker'S Salt, 100G
• 150G Saitaku Panko Breadcrumbs

Instructions

1. 1. Preheat your oven to 350°F (175°C) and lightly grease a loaf pan with nonstick cooking spray.
2. 2. Finely chop 1 onion, 1 carrot, 1 celery stalk, and 1/4 bell pepper. Set aside.
3. 3. In a large mixing bowl, combine 2 cups of cooked lentils, the chopped vegetables, 1/2 cup of finely chopped pecans, 1 1/2 cups of panko breadcrumbs, 1 teaspoon of salt, and 1 teaspoon of dried rosemary.
4. 4. Gradually add 1 cup of unsweetened almond milk to the mixture, stirring until well combined and the mixture holds together.
5. 5. Transfer the mixture into the prepared loaf pan, pressing it down evenly.
6. 6. Bake in the preheated oven for 1 hour, or until the top is golden brown and the loaf is firm to the touch.
7. 7. Allow the bake to cool for 10 minutes before slicing and serving. Enjoy your healthy and delicious dinner!