LENTIL NUT LOAF & LENTIL POTATO PATTIES
Ezekiel 4:9 (NLT) “Now go and get some wheat, barley, beans, lentils, millet, and emmer wheat, and mix them together in a storage jar. Use them to make bread for yourself…”
Genesis 1:29: “And God said, “see, I have given you every herb that yields seed which is on the face of all the earth, and every tree whose fruit yields seed; to you it shall be for food.”
APRIL 3RD, 2013
LENTIL NUT LOAF
• 2 cups lentils
• ¼ cups water or vegetable broth
• 2 onions, diced
• 2 cloves garlic, minced
• 2 stalk scallion
• ¼ cup chopped celery
• ½ tsp salt
• ½ tsp sage
• 1/2 tsp Italian seasoning
• ½ cup whole grain bread crumbs
• ½ cup walnuts or pecans (minced)
Pre-heat oven to 350 degrees. In a large soup or stock pot, simmer the lentils in water or vegetable broth until cooked, about 30 minutes. Drain thoroughly then mash the lentils until they are half mashed.
Sautee the onions, scallion and garlic in 2 tablespoon water for 1 -2 minutes, or until soft. Combine the onions, garlic, and scallion with the mashed lentils and add chopped celery and minced nuts, bread crumbs, salt, sage, and Italian seasoning. Gently press the mixture into a lightly greased loaf pan.
Bake for 1 hour. Allow to cool slightly before serving, as this will help the lentil loaf to firm up.
Makes six servings for a nice healthy family lunch/dinner, serve with your home style tomato sauce (see recipe below) with your whole grain pasta, brown rice or steamed vegetables!!!!
HERB TOMATO GRAVY
• 4 large Tomatoes
• 1 onion, quartered
• 3 garlic cloves, peeled left whole
• fresh herb such as fresh Italian parsley or fresh basil
• ½ tsp. sea salt
• 2 Tbsp honey or maple syrup
• 2 Tbsp lemon juice
- Cup tomatoes and blend until creamy in a blender. Set aside.
- Heat a small sauce pan on the stove. Add in onion, garlic, sauté for 2-3 minutes using 2 tablespoons water.
- Add in tomato puree, and ½ cup of water and all the other ingredients. Some tomatoes are more watery than others, so you may need a bit more water as the mixture starts to boil. Skip the water if the tomato came out very watery.
- Cook on low heat, semi-covered with lid, for 30 minutes, stirring every five. If sauce thickens quickly, cut cooking time.
Now you have had the Lentil loaf for two days – one day it was breakfast, the next day it was lunch – you won’t throw out the rest – just use it to make delicious heath-packed Lentil potato patties. See recipe below:
LENTIL POTATO PATTIES
1 small onion diced
1 stalk scallion
½ tsp. sage, basil and parsley flakes
1 c. lentil loaf (left over or you can just use 1 cup freshly cooked lentils)
1 c. steamed mashed potatoes
¼ cup ground pecans
¼ tsp. sea salt
3 Tbsp. water
- Sauté onion, scallion and sage in a little water until they are soft.
- Mix together all ingredients.
- Form into small patties and place on a lightly greased baking sheet.
- Bake at 350 degrees until golden brown (Approximately 20 minutes).
HEALTH BENEFITS OF LENTIL
Eat lentils and reap their health benefits including:
1. Lower Cholesterol – Lentils help to reduce blood cholesterol since it contains high levels of soluble fiber. Lowering your cholesterol levels reduces your risk of heart disease and stroke by keeping your arteries clean.
2. Heart Health – Several studies have shown that eating high fiber foods like lentils reduces your risk of heart disease. Lentils are also a great source of folate and magnesium, which are big contributors to heart health. Folate lowers your homocysteine levels, a serious risk factor for heart disease. Magnesium improves blood flow, oxygen and nutrients throughout the body. Low levels of magnesium have been directly associated with heart disease, so eating lentils will keep your heart happy!
3. Digestive Health – Insoluble dietary fiber found in lentils helps prevent constipation and other digestive disorders like irritable bowel syndrome and diverticulitis.
4. Stabilized Blood Sugar – Adding to the many benefits of fiber, soluble fiber traps carbohydrates, slowing down digestion and stabilizing blood sugar levels. This can be especially helpful for those with diabetes, insulin resistance or hypoglycemia.
5. Good Protein – Of all legumes and nuts, lentils contain the third-highest levels of protein. 26 percent of lentil’s calories are attributed to protein, which makes them a wonderful source of protein for vegetarians and vegans.
6. Increases Energy – Lentils increase steady, slow-burning energy due to its fiber and complex carbohydrates. Lentils are also a good source of iron, which transports oxygen throughout your body and is key to energy production and metabolism.
7. Weight Loss – Although lentils include all these beneficial nutrients like fiber, protein, minerals and vitamins, they are still low in calories and contain virtually no fat. One cup of cooked lentils only contains about 230 calories, but still leaves you feeling full and satisfied.
The information given here is for educational purposes only. It is meant to be used as a guide towards health and does not replace the evaluation by and advice of a qualified licensed health care professional. For detailed interpretation of your health and specific conditions, consult with your physician.