Ultimate Lentil and Walnut Meatloaf

Ultimate Lentil and Walnut Meatloaf | livitygardens.com
Ultimate Lentil and Walnut Meatloaf | livitygardens.com

This Ultimate Lentil and Walnut Loaf is perfect for special occasions, but it’s also wonderful as a weekly meal, since leftovers give you an extra meal the next day. The recipe is simple and straight-forward, and honestly, the kids couldn’t get enough. You can serve this great lentil and walnut loaf with an extra dose of the glaze or with this luscious gravy. Or BOTH. 🙂

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Ultimate Lentil and Walnut Meatloaf

Ultimate Lentil and Walnut Meatloaf
  • Author: Karine K
  • Prep Time: 15 minutes
  • Cook Time: 60-75 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings 1x
  • Method: Make Ahead

Ingredients

Scale
  • 1 1/2 cups green lentils, rinsed and drained
  • 3 3/4 cups water
  • 5 cloves garlic, separated (2 smashed, 3 minced)
  • 4 tablespoons tomato paste, separated
  • 2/3 cups walnuts, minced
  • 3 tablespoons flax meal (mixed with 1/3 cup water and put in the fridge to set while you prepare the vegetables)
  • 2 tablespoons olive oil
  • 1 carrot, chopped fine
  • 1 celery rib, chopped fine
  • 1 small onion, chopped fine
  • 2 tablespoons soy sauce
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • Sea salt and pepper, to taste

For the Glaze (do yourself a favor and double this)

  • 6 tablespoons ketchup
  • 2 tablespoons maple syrup
  • 2 tablespoons balsamic vinegar

Instructions

In a large pot, bring the lentils and the 3 3/4 cups of water to a boil. Reduce heat, add the 2 smashed garlic cloves and 2 tablespoons tomato paste and mix well. Cover and simmer about 35 to 40 minutes, stirring occasionally. Once cooked well, remove the lid and let rest 15 minutes. Do not drain. 

Preheat oven to 350˚. Make the flax egg by mixing the flax meal with 1/3 cup of water. Put in the fridge while you prepare the vegetables. In a skillet, heat the olive oil over medium-high heat. Add the carrot, celery, onion and the 3 minced cloves of garlic. Sauté until the onion is translucent, about 5 minutes. Add the soy sauce, the 2 tablespoons tomato paste, the nutmeg, the cinnamon, the cloves, and some sea salt and pepper, to taste. Mix well and keep cooking for another 3-4 minutes, until nice and fragrant. 

In the bowl of a food processor, place 3/4 of the cooked lentils, the walnuts, the flax egg, the vegetable mixture and process briefly. Remove to a bowl, add the rest of the lentils and mix delicately. Place in a loaf pan lined with parchment paper and press down firmly on the mixture. 

In a small bowl, mix the glaze ingredients. Add about half the glaze on the loaf and place in the oven. Bake for 60 to 75 minutes, in the center of the oven. Remove from the oven and let cool at least 15 minutes before slicing. I have to say I love it even better when refrigerated overnight and sliced the next day. Serve alongside the rest of the glaze. Bon appétit!

Keywords: lentil walnut loaf

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Pain de viande ultime aux lentilles et noix

Ultimate Lentil and Walnut Meatloaf
  • Author: Karine K
  • Prep Time: 15 minutes
  • Cook Time: 60 Ă  75 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 6 portions 1x

Ingredients

Scale
  • 1 1/2 tasse de lentilles, rincĂ©es et Ă©gouttĂ©es
  • 3 3/4 tasses d’eau
  • 5 gousses d’ail, sĂ©parĂ©s (2 Ă©crasĂ©es et 3 Ă©mincĂ©es)
  • 4 c. Ă  soupe de pâte de tomate, sĂ©parĂ©es
  • 2/3 tasse de noix, Ă©mincĂ©es
  • 3 c. Ă  soupe de graines de lin moulues (mĂ©langer avec 1/3 tasse d’eau et placer au rĂ©frigĂ©rateur pendant la prĂ©paration des lĂ©gumes)
  • 2 c. Ă  soupe d’huile d’olive
  • 1 carotte, hachĂ©e finement
  • 1 branche de cĂ©leri, hachĂ©e finement
  • 1 petit oignon, hachĂ© finement
  • 2 c. Ă  soupe de sauce soya
  • 1/2 c. Ă  thĂ© de muscade moulue
  • 1/2 c. Ă  thĂ© de cannelle moulue
  • 1/4 c. Ă  thĂ© de clous de girofle moulus
  • Sel de mer et poivre, au goĂ»t

Pour le glaçage (ne pas se gêner et doubler la recette. Croyez-moi! :):

  • 6 c. Ă  soupe de ketchup
  • 2 c. Ă  soupe de sirop d’Ă©rable
  • 2 c. Ă  soupe de vinaigre balsamique

Instructions

Dans une casserole, porter Ă  Ă©bullition les lentilles et les 3 3/4 tasses d’eau. RĂ©duire le feu, ajouter les deux gousses d’ail Ă©crasĂ©es et 2 c. Ă  soupe de pâte de tomate. Bien mĂ©langer. Couvrir et laisser mijoter environ 35 Ă  40 minutes, en brassant occasionnellement. Une fois les lentilles cuites, retirer le couvercle et laisser reposer 15 minutes. Ne pas Ă©goutter.

PrĂ©chauffer le four Ă  350Ëš. MĂ©langer les graines de lin moulues avec 1/3 tasse d’eau et placer au rĂ©frigĂ©rateur. Dans une poĂŞle, faire chauffer d’huile Ă  feu moyen-Ă©levĂ©. Ajouter les carottes, le cĂ©leri, l’oignon, et les 3 gousses d’ail Ă©mincĂ©es. Faire revenir jusqu’Ă  ce que l’oignon soit translucide, environ 5 minutes. Ajouter la sauce soya, 2 c. Ă  soupe de pâte de tomate, la muscade, la cannelle, les clous de girofle, et du sel de mer et poivre, au goĂ»t. Bien mĂ©langer et laisser cuire pendant 3 Ă  4 minutes. Retirer du feu.

Dans le bol d’un robot culinaire, placer 3/4 des lentilles cuites, les noix, le mĂ©lange de graines de lin, et les lĂ©gumes cuits. Pulser quelques fois. Placer dans un bol Ă  mĂ©langer et ajouter le reste des lentilles cuites. MĂ©langer dĂ©licatement. Placer dans un moule Ă  pain recouvert prĂ©alablement d’une feuille de papier parchemin. 

Dans un petit bol, mĂ©langer les ingrĂ©dients du glaçage. Verser la moitiĂ© du glaçage sur le pain de lentilles et Ă©tendre. DĂ©poser au four et cuire pendant 1 heure Ă  1h15. Retirer du four et laisser reposer au moins 15 minutes avant de trancher. Je dois dire que je le prĂ©fère le lendemain, après une nuit Ă  “prendre” au frigo. Servir avec le reste du glaçage. Bon appĂ©tit!

Keywords: lentilles, noix, pain de lentilles

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Cauliflower and Walnut Tacos

Cauliflower and Walnut Tacos
Cauliflower and Walnut Tacos

The meat for these Cauliflower and Walnut Tacos is prepared with a whole head of cauliflower, to which we add minced walnuts, some garlic and some spices, for a plantiful twist on the classic ground meat. These tacos are not only excellent and easy to prepare, they’re also healthy and filled with nutrients. Serve with this Avocado Cream, this Pickled Red Cabbage and this Cashew Sour Cream.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

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Cauliflower and Walnut Tacos

Cauliflower and Walnut Taco Meat
  • Author: Karine K
  • Prep Time: 10 minutes
  • Cook Time: 17 minutes
  • Total Time: 27 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 3 tablespoons olive oil
  • 1 head cauliflower, separated in tiny florets
  • 1/2 red onion, chopped
  • 1 1/2 teaspoon ground cumin
  • 1 1/2 teaspoon ground coriander
  • 1 1/2 teaspoon chili powder
  • 3 cloves of garlic, minced
  • 1 3/4 cup walnuts, minced
  • Sea salt and pepper, to taste
  • Tortillas
  • Garnishes: fresh cilantro, lime quarters, Avocado Cream, Pickled Red Cabbage, Cashew Sour Cream

Instructions

In a large skillet, heat the olive oil over medium-high heat. Add the cauliflower and the onion and sauté, stirring often, until the cauliflower browns in spots, about 10-15 minutes. Add the cumin, coriander, chili powder, garlic and walnuts and mix well. Cook for another 2 minutes while stirring. Taste and season with sea salt and pepper. Stuff in tortilla shells, garnish with your favorite taco toppings or with Avocado Cream, Pickled Red Cabbage and Cashew Sour Cream. Bon appétit!

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Tacos chou-fleur et noix

Cauliflower and Walnut Taco Meat
  • Author: Karine K
  • Prep Time: 10 minutes
  • Cook Time: 17 minutes
  • Total Time: 27 minutes
  • Yield: 6 portions 1x

Ingredients

Scale
  • 3 c. Ă  soupe d’huile d’olive
  • 1 tĂŞte de chou-fleur, dĂ©couper en mini fleurons
  • 1/2 oignon rouge, hachĂ©
  • 1 1/2 c. Ă  thĂ© de cumin moulu
  • 1 1/2 c. Ă  thĂ© de coriandre moulue
  • 1 1/2 c. Ă  thĂ© de poudre de chili
  • 3 gousses d’ail, Ă©mincĂ©es
  • 1 3/4 tasse de noix, Ă©mincĂ©es
  • Sel de mer et poivre, au goĂ»t
  • Tortillas
  • Garnitures: coriandre fraĂ®che, quartiers de lime, crème Ă  l’avocat, chou rouge marinĂ© et crème sĂ»re Ă  la noix de cajou

Instructions

Dans une grande poĂŞle, chauffer l’huile d’olive Ă  feu moyen-Ă©levĂ©. Ajouter le chou-fleur et l’oignon, et cuire en brassant souvent, pendant 10 Ă  15 minutes. Ajouter le cumin, la coriandre, la poudre de chili, l’ail et les noix. Bien mĂ©langer et continuer de cuire pendant 2 minutes de plus. GoĂ»ter et assaisonner, au goĂ»t, de sel de mer et de poivre. Farcir des tortillas du mĂ©lange et garnir de vos accompagnements prĂ©fĂ©rĂ©es, ou des accompagnements suggĂ©rĂ©s plus haut. Bon appĂ©tit!

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Share a photo and tag us — we can’t wait to see what you’ve made!