Oh lentils, how I adore thee. Aside from hummus (my staple) this is my most beloved legume recipe. I've put it on repeat (like that song you just can't seem to get sick of) for one reason: I get asked to make it over and over and ... Well, it's nice to know you can make something that makes the ones you love happy (and healthy) so I do:).
Ok. I know I claim "simple nutrition" which conveys easy and quick. And this lentil recipe might not be quick, but it is simple, as in elemental ingredients. But if you're looking for quick ... next week my post is all about super easy, quick and healthy lunch ideas. (And fun, easy ways to pack them.)
The recipe is vegan -- so it's dairy-free and lactose-free, too. It can also be gluten-free if you make sure the bread, oats, and BBQ you use sauce are, too.
I like it as is and topped with avocado (well, I could top anything with this lovely fruit). On a practical note: avocado adds satiation, a healthy fat, and vitamin E -- an excellent antioxidant. The lentils are a good source of plant-based protein (along with the nuts) and non-heme iron. The oats also give you a whole grain and a little extra iron and fiber. Carrots and apple ... hello, a fruit and veg and a little beta carotene (hello more antioxidants) to boot.
It makes a super yum open face "meat" loaf sandwich, too.
Bon appetite!
ingredients
1 cup dry lentils
3 cups vegetable broth
3 tablespoons ground flax seed + 1/2 cup warm water
1 tablespoon extra virgin olive oil
1 cup breadcrumbs, lightly toasted and pulled apart into small pieces
1/2 cup oats, ground into a flour (use a food processor)
1 celery stalk (about 1 cup, chopped)
2 cups carrot, grated
1/2 cup apple, grated with peel (hard not soft variety)
1/2 cup raisins
1/2 cup toasted walnuts, roughly chopped
1/2 cup toasted pecans, roughly chopped
1/2 cup BBQ sauce (or to taste)
1 teaspoon cumin
Freshly ground black pepper, to taste
irections:
1. Whisk together the flax seed and warm water, and put aside. It will thicken and be used like an egg product.
2. Add the lentils to the vegetable broth in a large pot. Heat the vegetable broth to a simmer and cook for 30 - 45 minutes or until "mushy." The lentils need this consistency to bind the rest of the ingredients together. Once "mushy" mash it up with a fork.
3. Toast the walnuts and pecans together in the oven until lightly brown (325F) Chop them roughly in a food processor. Put aside.
4. Set oven to 350F.
5. Put the oats in a food processor and grind until they are of flour consistency. Set aside.
6. Put olive oil in a medium sized skillet. Heat. Add onion, celery, and apple. Sautee for 10 minutes. Put aside.
7.In a large bowl, add walnuts, pecans, lentils, flax mixture.
Recipe inspired by: http://ohsheglows.com/2012/10/05/glazed-lentil-walnut-apple-loaf-revisited/