Ingredients
- 1 1/2 c. cooked lentils
- 1 1/2 c. carrots, minced
- 1 red onion, minced
- 4 cloves garlic, minced
- 1/4 c. Italian parsley, chopped
- 1 c. walnuts, divided
- 1 c. rolled oats, divided
- 1 T. sundried tomato, ground
- 1 t. canola oil
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Instructions
- Preheat oven to 350º F.
- Puree the cooked lentils and carrots together in a food processor until a paste forms. Transfer to a bowl and mix in onion, garlic, parsley and sun-dried tomato.
- Process half of the walnuts and oats in the food processor until nicely powdered. Add to the lentil mixture. Roughly chop the remaining oats and nuts and stir into lentil mixture.
- Lightly coat a 9 x 5 loaf pan with oil. Spread mixture in pan and bake 30-35 minutes. Let stand for 10 minutes before serving.