Lentil Walnut Loaf with Garlic Sautéed Spinach and Mashed Cauliflower

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

Lentil Walnut Loaf with Garlic Sautéed Spinach and Mashed Cauliflower

YOUR SOLIN GENERATED RECIPE

Lentil Walnut Loaf with Garlic Sautéed Spinach and Mashed Cauliflower

Enjoy a savory vegetarian dinner featuring a hearty lentil and walnut loaf accented with the warmth of garlic, paired with tender sautéed spinach and silky mashed cauliflower. Each component offers unique flavors and textures, delivering both comfort and balanced nutrition in every bite.

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NUTRITION

478kcal
Protein
28.7g
Fat
22.5g
Carbs
46.9g

SERVINGS

1 serving

INGREDIENTS

100g Cooked Lentils

15g Chopped Walnuts

15g Rolled Oats

1 large Egg

1 large Egg White

1 medium Finely Chopped Onion

2 cloves Minced Garlic

85g Baby Spinach

1 tsp Extra Virgin Olive Oil

120g Cauliflower

2 tbsp Unsweetened Almond Milk

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a medium bowl, combine the cooked lentils, chopped walnuts, rolled oats, egg, egg white, finely chopped onion, and half of the minced garlic. Season with a pinch of salt and pepper. Mix well until the consistency holds together.

  • 3

    Transfer the mixture into a small loaf pan lined with parchment paper. Bake in the preheated oven for 25-30 minutes until the loaf is firm and lightly browned.

  • 4

    While the loaf is baking, prepare the garlic sautéed spinach. Heat 1 teaspoon of olive oil in a skillet over medium heat. Add the remaining minced garlic and sauté for 30 seconds until fragrant. Add the baby spinach and a small pinch of salt, cooking until wilted, about 2-3 minutes.

  • 5

    For the mashed cauliflower, steam or boil the cauliflower florets until tender, about 8-10 minutes. Drain well, then mash with 2 tablespoons of unsweetened almond milk and a pinch of salt until smooth.

  • 6

    To plate, slice a portion of the lentil walnut loaf alongside a serving of garlic sautéed spinach and a scoop of mashed cauliflower. Enjoy this balanced, hearty vegetarian dinner!

Lentil Walnut Loaf with Garlic Sautéed Spinach and Mashed Cauliflower

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

Lentil Walnut Loaf with Garlic Sautéed Spinach and Mashed Cauliflower

YOUR SOLIN GENERATED RECIPE

Lentil Walnut Loaf with Garlic Sautéed Spinach and Mashed Cauliflower

Enjoy a savory vegetarian dinner featuring a hearty lentil and walnut loaf accented with the warmth of garlic, paired with tender sautéed spinach and silky mashed cauliflower. Each component offers unique flavors and textures, delivering both comfort and balanced nutrition in every bite.

NUTRITION

478kcal
Protein
28.7g
Fat
22.5g
Carbs
46.9g

SERVINGS

1 serving

INGREDIENTS

100g Cooked Lentils

15g Chopped Walnuts

15g Rolled Oats

1 large Egg

1 large Egg White

1 medium Finely Chopped Onion

2 cloves Minced Garlic

85g Baby Spinach

1 tsp Extra Virgin Olive Oil

120g Cauliflower

2 tbsp Unsweetened Almond Milk

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a medium bowl, combine the cooked lentils, chopped walnuts, rolled oats, egg, egg white, finely chopped onion, and half of the minced garlic. Season with a pinch of salt and pepper. Mix well until the consistency holds together.

  • 3

    Transfer the mixture into a small loaf pan lined with parchment paper. Bake in the preheated oven for 25-30 minutes until the loaf is firm and lightly browned.

  • 4

    While the loaf is baking, prepare the garlic sautéed spinach. Heat 1 teaspoon of olive oil in a skillet over medium heat. Add the remaining minced garlic and sauté for 30 seconds until fragrant. Add the baby spinach and a small pinch of salt, cooking until wilted, about 2-3 minutes.

  • 5

    For the mashed cauliflower, steam or boil the cauliflower florets until tender, about 8-10 minutes. Drain well, then mash with 2 tablespoons of unsweetened almond milk and a pinch of salt until smooth.

  • 6

    To plate, slice a portion of the lentil walnut loaf alongside a serving of garlic sautéed spinach and a scoop of mashed cauliflower. Enjoy this balanced, hearty vegetarian dinner!