Walnut Lentil Loaf

I have altered the method with this recipe from the book Staying Alive! Cookbook for Cancer Free Living. This loaf is absolutely delicious and was a big hit at Christmas.  It would also serve well for Easter dinner and family Sunday dinners.  Makes 6-10 servings
Ingredients:
·         ¾ cup brown lentils
·         3 cups of water for boiling
·         2 Tbs. apple cider vinegar
·         1 Tbs. sesame or olive oil (or for oil free use a little water for ‘frying’)
·         1 cup finely minced onion
·         5 large garlic cloves, minced
·         ½ cup walnuts, finely ground
·         1 tsp. sea salt
·         2 cups fresh spinach, finely sliced
·         1 tsp. Dijon mustard
·         Fresh ground black pepper to taste
·         ½ cup fine whole wheat bread crumbs
Method:
1.    Rinse lentils and put in a small pot.  Add water, bring to a boil, lower heat to medium low and simmer, covered for 30 minutes until the lentils are mushy and soft. Drain the lentils and transfer to a medium sized mixing bowl, add the vinegar and mash well.
2.    While the lentils are cooking, prepare the onions, garlic, walnuts in a mini food processor and finely slice the spinach.
3.    Heat the oil (or water) in a non-stick pan over medium heat. Sauté the onions for about five minutes until translucent.  Add the garlic, nuts, spinach and seasonings and sauté for another 5-10 minutes until all the vegetables are tender. Preheat oven to 350.
4.    Add the vegetable mixture to the mashed lentils and add the bread crumbs. Mix well and spoon into a lightly oiled loaf pan. Press down gently with a spatula.
5.    Bake at 350 F for about 40 minutes. Let cool for 5-10 minutes before removing from the loaf pan.  Turn out onto a serving plate. 
6.    Slice and serve with gravy.
Go here to print this recipe:  recipe_walnut_lentil_loaf.docx