Lentil Walnut Loaf with Roasted Broccoli and Garlic Mash

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 Garlic Mash

YOUR SOLIN GENERATED RECIPE

Lentil Walnut Loaf with Roasted Broccoli and Garlic Mash

Baked lentil and walnut loaf served over creamy garlic-infused cauliflower mash and roasted broccoli, finished with a drizzle of tangy balsamic glaze.

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NUTRITION

438kcal
Protein
43.2g
Fat
6.7g
Carbs
57.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Cooked Lentils

3 tbsp Vital Wheat Gluten

1 tbsp Chopped Walnuts

2 tbsp Nutritional Yeast

1.5 cups Broccoli Florets

2 cups Cauliflower Florets

2 tbsp Minced Onion

2 cloves Garlic

1 tsp Balsamic Glaze

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PREPARATION

  • 1

    Preheat your oven to 375°F and line a baking sheet with parchment paper.

  • 2

    In a food processor, pulse the cooked lentils, walnuts, minced onion, nutritional yeast, and vital wheat gluten until the mixture is well combined but still has some texture.

  • 3

    Form the lentil mixture into a firm, compact loaf and place it on one side of the prepared baking sheet.

  • 4

    Place the broccoli florets on the other side of the baking sheet and season lightly with salt and pepper.

  • 5

    Bake for 25 to 30 minutes until the loaf is firm to the touch and the broccoli is tender with charred, crispy edges.

  • 6

    While the loaf bakes, steam the cauliflower florets until they are very soft and tender.

  • 7

    Transfer the steamed cauliflower to a blender with the garlic cloves and a tablespoon of water, then blend until silky smooth.

  • 8

    Slice the lentil loaf into thick pieces and serve over a bed of the garlic cauliflower mash.

  • 9

    Drizzle the entire dish with the balsamic glaze for a sweet and tangy finish.

Lentil Walnut Loaf with Roasted Broccoli and Garlic Mash

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 Garlic Mash

YOUR SOLIN GENERATED RECIPE

Lentil Walnut Loaf with Roasted Broccoli and Garlic Mash

Baked lentil and walnut loaf served over creamy garlic-infused cauliflower mash and roasted broccoli, finished with a drizzle of tangy balsamic glaze.

NUTRITION

438kcal
Protein
43.2g
Fat
6.7g
Carbs
57.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Cooked Lentils

3 tbsp Vital Wheat Gluten

1 tbsp Chopped Walnuts

2 tbsp Nutritional Yeast

1.5 cups Broccoli Florets

2 cups Cauliflower Florets

2 tbsp Minced Onion

2 cloves Garlic

1 tsp Balsamic Glaze

PREPARATION

  • 1

    Preheat your oven to 375°F and line a baking sheet with parchment paper.

  • 2

    In a food processor, pulse the cooked lentils, walnuts, minced onion, nutritional yeast, and vital wheat gluten until the mixture is well combined but still has some texture.

  • 3

    Form the lentil mixture into a firm, compact loaf and place it on one side of the prepared baking sheet.

  • 4

    Place the broccoli florets on the other side of the baking sheet and season lightly with salt and pepper.

  • 5

    Bake for 25 to 30 minutes until the loaf is firm to the touch and the broccoli is tender with charred, crispy edges.

  • 6

    While the loaf bakes, steam the cauliflower florets until they are very soft and tender.

  • 7

    Transfer the steamed cauliflower to a blender with the garlic cloves and a tablespoon of water, then blend until silky smooth.

  • 8

    Slice the lentil loaf into thick pieces and serve over a bed of the garlic cauliflower mash.

  • 9

    Drizzle the entire dish with the balsamic glaze for a sweet and tangy finish.