Lentil Walnut Loaf with Steamed Broccoli and Creamy White Bean Mash

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

Lentil Walnut Loaf with Steamed Broccoli and Creamy White Bean Mash

YOUR SOLIN GENERATED RECIPE

Lentil Walnut Loaf with Steamed Broccoli and Creamy White Bean Mash

A savory lentil and walnut loaf baked until firm, served with garlicky white bean mash and tender steamed broccoli for a comforting, toasted aroma.

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NUTRITION

453kcal
Protein
44.2g
Fat
7.6g
Carbs
57.3g

SERVINGS

1 serving

INGREDIENTS

80g Cooked Lentils

22g Vital Wheat Gluten

80g Cannellini Beans

12g Nutritional Yeast

150g Broccoli Florets

5g Chopped Walnuts

5g Flaxseed Meal

10g Tomato Paste

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PREPARATION

  • 1

    Preheat your oven to 375°F and line a small loaf pan with parchment paper.

  • 2

    In a mixing bowl, combine the cooked lentils, chopped walnuts, flaxseed meal, tomato paste, and vital wheat gluten.

  • 3

    Mash the mixture slightly with a fork to help the lentils bind, then press the mixture firmly into the loaf pan.

  • 4

    Bake the lentil loaf for 25-30 minutes until the top is firm and slightly browned.

  • 5

    While the loaf bakes, steam the broccoli florets over boiling water for 5-7 minutes until tender-crisp.

  • 6

    In a small saucepan or microwave, warm the cannellini beans with a splash of water, then mash them with nutritional yeast until smooth and creamy.

  • 7

    Slice the lentil loaf and serve alongside the white bean mash and steamed broccoli.

Lentil Walnut Loaf with Steamed Broccoli and Creamy White Bean Mash

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

Lentil Walnut Loaf with Steamed Broccoli and Creamy White Bean Mash

YOUR SOLIN GENERATED RECIPE

Lentil Walnut Loaf with Steamed Broccoli and Creamy White Bean Mash

A savory lentil and walnut loaf baked until firm, served with garlicky white bean mash and tender steamed broccoli for a comforting, toasted aroma.

NUTRITION

453kcal
Protein
44.2g
Fat
7.6g
Carbs
57.3g

SERVINGS

1 serving

INGREDIENTS

80g Cooked Lentils

22g Vital Wheat Gluten

80g Cannellini Beans

12g Nutritional Yeast

150g Broccoli Florets

5g Chopped Walnuts

5g Flaxseed Meal

10g Tomato Paste

PREPARATION

  • 1

    Preheat your oven to 375°F and line a small loaf pan with parchment paper.

  • 2

    In a mixing bowl, combine the cooked lentils, chopped walnuts, flaxseed meal, tomato paste, and vital wheat gluten.

  • 3

    Mash the mixture slightly with a fork to help the lentils bind, then press the mixture firmly into the loaf pan.

  • 4

    Bake the lentil loaf for 25-30 minutes until the top is firm and slightly browned.

  • 5

    While the loaf bakes, steam the broccoli florets over boiling water for 5-7 minutes until tender-crisp.

  • 6

    In a small saucepan or microwave, warm the cannellini beans with a splash of water, then mash them with nutritional yeast until smooth and creamy.

  • 7

    Slice the lentil loaf and serve alongside the white bean mash and steamed broccoli.