YOUR SOLIN GENERATED RECIPE
Lentil Walnut Loaf with Garlic Green Beans and Herbed Quinoa
A savory lentil and walnut loaf paired with garlic-sautéed green beans and fluffy herbed quinoa, finished with a drizzle of tangy balsamic glaze.
INGREDIENTS
0.75 cup Cooked Lentils
0.33 cup Cooked Quinoa
2.5 tablespoons Nutritional Yeast
0.5 tablespoon Chopped Walnuts
1 cup Fresh Green Beans
2 teaspoons Ground Flaxseed
2 tablespoons Diced Onion
2 cloves Minced Garlic
PREPARATION
Preheat your oven to 375°F and line a mini loaf pan with parchment paper.
Mix the ground flaxseed with one tablespoon of water and let it sit for five minutes to thicken into a gel.
Sauté the diced onion and half of the minced garlic in a non-stick pan with a splash of water until translucent and fragrant.
In a large bowl, roughly mash the cooked lentils then stir in the nutritional yeast, chopped walnuts, flax gel, and sautéed onion mixture.
Press the lentil mixture firmly into the loaf pan and bake for 25 minutes until the edges are golden and the loaf is set.
While the loaf bakes, toss the cooked quinoa with fresh parsley or dried herbs of your choice.
Steam the green beans until tender-crisp, then toss them in a warm pan with the remaining minced garlic for two minutes.
Slice the lentil loaf and serve alongside the herbed quinoa and garlicky green beans.