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- 3 cups lentils - cooked, divided
- 2 tbs. chopped onion
- 2 carrots - chopped
- 1 stalk celery - chopped
- 1 tbs. tomato paste
- 1 tsp. sage
- 1 tsp. salt
- 1/2 cup California walnuts - divided
- 1/4 cup chia seeds
- 6 tbs water
Preheat oven to 400F
Prepare the lentils as directed or purchase them in the refridgerator section of your grocery store.
While lentils are cooking, add the onion, carrot and celery to the food processor and process to chop.
Add chopped veggies to a hot skillet thats been sprayed with non-stick spray or olive oil. Saute veggies for 4 minutes until soften slightly.
Add tomato paste and 1/4 tsp. salt to veggies. Cook 1 more minute to cook out some of the tomato paste. Turn off heat.
Add 1/4 cup of walnuts to the food processor and process until the walnuts resemble flour.
Add 2 cups of cooked lentils and puree until smooth.
Add cooked veggies, ground sage, 3/4 tsp. salt, the water and chia seeds and process until combined.
Add 1/4 cup walnuts chopped, and another 1 cup of lentils. Stir well but don't process.
Line a bread pan with parchament paper for easy removal. Add the lentil loaf ingredients into the bread pan and top with additional walnuts (optional).
Bake at 400F for 25 minutes.
Amount Per Serving. See serving size in recipe.
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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