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

Savory lentil and walnut loaf seasoned with nutritional yeast, served alongside fluffy quinoa and tender roasted broccoli with a hint of charred edges.

Try 7 days free, then $12.99 / mo.

NUTRITION

463kcal
Protein
39.4g
Fat
9.2g
Carbs
62g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Cooked Lentils

6 tablespoons Nutritional Yeast

0.2 cup Cooked Quinoa

1.5 cups Fresh Broccoli florets

1 tablespoon Ground Flaxseed

1 teaspoon Chopped Walnuts

2 tablespoons Diced Yellow Onion

1 clove Minced Garlic

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk the ground flaxseed with two tablespoons of water and let it sit for 5 minutes to create a flax egg.

  • 3

    Sauté the diced onion and minced garlic in a non-stick skillet with a splash of water until softened and fragrant.

  • 4

    In a large mixing bowl, roughly mash the cooked lentils with a fork, leaving some texture.

  • 5

    Fold in the flax egg, nutritional yeast, chopped walnuts, and the sautéed onion and garlic mixture until well combined.

  • 6

    Press the lentil mixture firmly into a small loaf shape on your prepared baking sheet.

  • 7

    Place the broccoli florets on the same baking sheet, seasoning lightly with salt and pepper.

  • 8

    Bake for 20-25 minutes until the loaf is firm and the broccoli is tender with charred edges.

  • 9

    Serve the lentil loaf slice alongside the warm quinoa and roasted broccoli.

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

Savory lentil and walnut loaf seasoned with nutritional yeast, served alongside fluffy quinoa and tender roasted broccoli with a hint of charred edges.

NUTRITION

463kcal
Protein
39.4g
Fat
9.2g
Carbs
62g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Cooked Lentils

6 tablespoons Nutritional Yeast

0.2 cup Cooked Quinoa

1.5 cups Fresh Broccoli florets

1 tablespoon Ground Flaxseed

1 teaspoon Chopped Walnuts

2 tablespoons Diced Yellow Onion

1 clove Minced Garlic

PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk the ground flaxseed with two tablespoons of water and let it sit for 5 minutes to create a flax egg.

  • 3

    Sauté the diced onion and minced garlic in a non-stick skillet with a splash of water until softened and fragrant.

  • 4

    In a large mixing bowl, roughly mash the cooked lentils with a fork, leaving some texture.

  • 5

    Fold in the flax egg, nutritional yeast, chopped walnuts, and the sautéed onion and garlic mixture until well combined.

  • 6

    Press the lentil mixture firmly into a small loaf shape on your prepared baking sheet.

  • 7

    Place the broccoli florets on the same baking sheet, seasoning lightly with salt and pepper.

  • 8

    Bake for 20-25 minutes until the loaf is firm and the broccoli is tender with charred edges.

  • 9

    Serve the lentil loaf slice alongside the warm quinoa and roasted broccoli.