It has been very hot here in Southern Ontario over the last week or so and I have to say this is one of the driest springs I can remember. Normally I would be doing a happy dance but this is the year we laid sod and re-seeded at least half our back garden. I also moved all my beds and added a kitchen garden and herbs garden so a little help from mother nature would be greatly appreciated.
The effort has begun to pay off as the grass is due to be mowed this weekend and the garden is thriving. I am now just waiting for the veggies and herbs to mature so I can start using them. I buy a lot of fresh herbs from the supermarket but for the amount that is available in a package is often much more than I need. Herbs such as thyme and rosemary keep well for a longer period of time but the more delicate leaved herbs such as basil must be used more quickly. It will be nice to be able to go out into the garden and cut exactly what I need.
This loaf has a lovely nutty flavour with a great little crunch and a sweet finish. It is very hearty and paired well with fresh sweet peas and a few fried Asian white sweet potatoes.
There are 26.3g net carbs and 8 Weight Watchers points per serving.
- 1 cup green lentils
- 1 cup Walnuts finely chopped
- 3 tbsp flax meal
- 1 tsp olive oil
- 3 cloves garlic minced
- 1 medium onion finely chopped
- salt to taste
- black pepper to taste
- 1/3 cup raw pumpkin seeds
- 1 cup celery finely chopped
- 1 cup carrot grated
- 1/3 cup apple peeled and grated
- 1/3 cup rasins
- 1/2 cup quinoa flour
- 1/2 cup panko
- 2 tsp thyme fresh
- 1 tsp oregano
- 1/4 tsp red pepper flakes
- 1/4 cup ketchup
- 2 tbsp applessauce unsweetened
- 2 tbsp balsamic vinegar
- 1 tbsp agave nectar
Preparation time 40mins
Cooking time 100mins
Adapted from not-too-sweet.com
Cook lentils. In a food processor, process into a course paste with some lentils left in tact. Do not over process.
Preheat oven to 325. Spread the walnuts on a baking sheet and toast for 10 minutes. Set aside and increase temperature to 350.
Line a loaf pan with parchment paper.
In a large frying pan heat oil over medium heat. Add garlic and onion and saute till translucent.
Season with salt and pepper and add the celery, carrot, apple and raisin. Saute for 5 more minutes.
Lightly stir in the processed lentils, flax meal, walnuts, quinoa flour, panko, thyme, oregano, pumpkin seeds, 1 tsp salt, 1/4 tsp pepper and pepper flakes. Mix well.
Press mixture into loaf pan firmly and evenly.
To make the glaze whisk together the ketchup, applesauce, vinegar and agave and pour over loaf.
Bake uncovered for 60 minutes or until edges are lightly browned. Allow to cool for 10 minutes. Lift loaf out of pan and cool for an additional 30 minutes then slice and serve.