Lentil Walnut Loaf with Roasted Broccoli and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lentil Walnut Loaf with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Lentil Walnut Loaf with Roasted Broccoli and Quinoa

Enjoy a hearty whole foods plant-based lunch featuring a savory lentil and walnut loaf, perfectly seasoned with garlic, onion, and tomato paste, paired with crispy roasted broccoli and fluffy quinoa. This dish strikes a satisfying balance between taste and nutrition, offering a warm, comforting meal with natural textures and a delightful blend of flavors.

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NUTRITION

691kcal
Protein
34.5g
Fat
18g
Carbs
104.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils (198g)

2 tbsp Chopped Walnuts (15g)

1/4 cup Rolled Oats (40g)

1/4 cup chopped Onion (40g)

1 clove minced Garlic (3g)

1 tbsp Tomato Paste (15g)

1 Flax Egg (10g flaxseed meal + water)

1 cup Broccoli (91g)

1/2 cup Cooked Quinoa (93g)

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    In a large bowl, combine the cooked lentils, chopped walnuts, rolled oats, chopped onion, minced garlic, tomato paste, and flax egg. Mash or blend lightly to form a cohesive mixture while leaving some texture.

  • 3

    Season the mixture with your preferred salt, pepper, and herbs (such as thyme or rosemary) if desired. Press the mixture into a small, greased loaf pan.

  • 4

    Bake the loaf in the preheated oven for 25-30 minutes until the edges are firm and the top is lightly browned.

  • 5

    While the loaf bakes, prepare the broccoli by tossing it with a little water, salt, and pepper, and roast on a baking sheet in the oven for about 15 minutes or until tender and slightly crispy.

  • 6

    Prepare the quinoa as per package instructions, usually by simmering for 15 minutes, until light and fluffy.

  • 7

    Slice the lentil walnut loaf and serve it alongside the roasted broccoli and a serving of cooked quinoa. Enjoy your balanced, hearty plant-based lunch!

Lentil Walnut Loaf with Roasted Broccoli and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lentil Walnut Loaf with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Lentil Walnut Loaf with Roasted Broccoli and Quinoa

Enjoy a hearty whole foods plant-based lunch featuring a savory lentil and walnut loaf, perfectly seasoned with garlic, onion, and tomato paste, paired with crispy roasted broccoli and fluffy quinoa. This dish strikes a satisfying balance between taste and nutrition, offering a warm, comforting meal with natural textures and a delightful blend of flavors.

NUTRITION

691kcal
Protein
34.5g
Fat
18g
Carbs
104.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils (198g)

2 tbsp Chopped Walnuts (15g)

1/4 cup Rolled Oats (40g)

1/4 cup chopped Onion (40g)

1 clove minced Garlic (3g)

1 tbsp Tomato Paste (15g)

1 Flax Egg (10g flaxseed meal + water)

1 cup Broccoli (91g)

1/2 cup Cooked Quinoa (93g)

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    In a large bowl, combine the cooked lentils, chopped walnuts, rolled oats, chopped onion, minced garlic, tomato paste, and flax egg. Mash or blend lightly to form a cohesive mixture while leaving some texture.

  • 3

    Season the mixture with your preferred salt, pepper, and herbs (such as thyme or rosemary) if desired. Press the mixture into a small, greased loaf pan.

  • 4

    Bake the loaf in the preheated oven for 25-30 minutes until the edges are firm and the top is lightly browned.

  • 5

    While the loaf bakes, prepare the broccoli by tossing it with a little water, salt, and pepper, and roast on a baking sheet in the oven for about 15 minutes or until tender and slightly crispy.

  • 6

    Prepare the quinoa as per package instructions, usually by simmering for 15 minutes, until light and fluffy.

  • 7

    Slice the lentil walnut loaf and serve it alongside the roasted broccoli and a serving of cooked quinoa. Enjoy your balanced, hearty plant-based lunch!