YOUR SOLIN GENERATED RECIPE
Lentil Walnut Loaf with Roasted Broccoli and Sweet Potato Mash
Oven-baked lentil and walnut loaf served with creamy mashed sweet potato and roasted broccoli, finished with a touch of toasted earthiness.
INGREDIENTS
0.4 cup Cooked Brown Lentils
10 grams Chopped Walnuts
150 grams Sweet Potato
1 cup Broccoli Florets
2 tablespoons Rolled Oats
0.25 cup Yellow Onion
1 tablespoon Tomato Paste
PREPARATION
Preheat your oven to 375°F (190°C) and line a small baking sheet with parchment paper.
Peel and dice the sweet potato, then boil in water for 12-15 minutes until tender.
In a small skillet, sauté the diced onion with a splash of water until translucent and fragrant.
In a bowl, mash the cooked lentils with a fork, then stir in the sautéed onion, chopped walnuts, rolled oats, and tomato paste.
Shape the lentil mixture into a small firm loaf and place it on one side of the baking sheet.
Arrange the broccoli florets on the other side of the sheet, seasoning with a pinch of salt and pepper.
Bake for 20-25 minutes until the loaf is set and the broccoli edges are slightly charred.
Drain the sweet potatoes and mash them until smooth, then serve alongside the loaf and roasted broccoli.