Savory Lentil-Mushroom Walnut Bake
Delight in this hearty Savory Lentil-Mushroom Walnut Bake, a wholesome dish packed with protein and nutrients. Featuring a delicious blend of cooked lentils, earthy mushrooms, crunchy walnuts, and smooth mozzarella cheese, this recipe transforms simple ingredients into a comforting loaf that is perfect as a main course or a satisfying side dish. Ideally suited for gatherings or family dinners, this loaf is not only tasty but also a great vegan-friendly option when made without eggs and cheese. So let's roll up our sleeves and enjoy the warm, inviting flavors of this crowd-pleaser!
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
cooked lentils
3 cups (cooked (see note))
yellow onion
1/2 cup (chopped)
garlic cloves
2 (minced)
mushroom
1 lb (chopped)
walnuts
1/2 cup (chopped)
quick-cooking oats
1/2 cup
large eggs
2 (beaten)
Dijon mustard
1 tablespoon
Worcestershire sauce
1 teaspoon
soy sauce
1 teaspoon
salt
1/4 teaspoon
fresh ground black pepper
1/2 teaspoon
shredded mozzarella cheese
1 1/2 cups
Instructions
1
Note: To prepare lentils, sort 1 ¼ cups of dried lentils and rinse them under cold water. In a medium saucepan, combine the lentils with 2 cups of water (do not add salt). Bring to a boil, then reduce heat to low and simmer, covered until they are tender, about 15-20 minutes. Drain any excess water and set aside.
2
Preheat your oven to 350°F (175°C).
3
In a large mixing bowl, combine the cooked lentils, chopped onion, minced garlic, chopped mushrooms, chopped walnuts, quick-cooking oats, beaten eggs, Dijon mustard, Worcestershire sauce, soy sauce, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
4
Transfer the mixture into a lightly oiled 8x8 inch glass baking pan, packing it down gently to achieve an even layer.
5
Bake in the preheated oven for 40 minutes, or until the loaf feels firm to the touch and the top is lightly browned.
6
Remove the loaf from the oven and sprinkle the shredded mozzarella cheese evenly over the top. Return to the oven and bake for an additional 10 minutes, or until the cheese is completely melted and bubbly.
7
Once done, allow the loaf to rest in the dish for 5-10 minutes before cutting.
8
Cut into squares and serve warm, directly from the baking dish. Enjoy your savory creation!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Lentil-Mushroom Walnut Bake?
It is a hearty, protein-packed vegetarian loaf featuring cooked lentils, earthy mushrooms, crunchy walnuts, and mozzarella cheese.
How many lentils do I need for this recipe?
You will need 3 cups of cooked lentils, which is equivalent to approximately 1 and 1/4 cups of dried lentils before cooking.
How do I prepare the lentils from scratch?
Sort 1 1/4 cups of dried lentils, rinse them, and simmer in 2 cups of water for 15-20 minutes until tender, then drain any excess water.
Can I use canned lentils instead of cooking them?
Yes, you can use canned lentils. Simply drain and rinse them, then measure out 3 cups for the mixture.
What type of mushrooms should I use?
The recipe calls for 1 lb of chopped mushrooms; white button or cremini (baby bella) mushrooms are excellent choices for their earthy flavor.
How can I make this recipe vegan?
To make it vegan, replace the 2 eggs with flax eggs and use a vegan mozzarella alternative or nutritional yeast instead of dairy cheese.
What size baking pan is required?
Use a lightly oiled 8x8 inch glass baking pan to ensure the loaf cooks evenly.
What is the required oven temperature?
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) for baking.
How long does the baking process take?
The loaf bakes for 40 minutes initially, then for an additional 10 minutes after adding the cheese topping.
Can I substitute walnuts with another nut?
Yes, pecans or sunflower seeds can be used as a substitute if you have a walnut allergy or a different preference.
What type of oats are used in this bake?
The recipe specifically uses 1/2 cup of quick-cooking oats to help bind the ingredients together.
Is this recipe naturally gluten-free?
It can be gluten-free if you use certified gluten-free oats, gluten-free soy sauce, and a gluten-free Worcestershire sauce.
Is it necessary to use the mozzarella cheese?
No, the cheese is optional; you can omit it if you prefer a lighter or dairy-free version of the dish.
How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for 3 to 5 days.
Can I freeze the Savory Lentil-Mushroom Walnut Bake?
Yes, the baked loaf can be wrapped tightly and frozen for up to 3 months.
What are some suggested side dishes?
This dish pairs well with a fresh green salad, roasted root vegetables, or creamy mashed potatoes.
How do I know when the loaf is finished baking?
The loaf is done when it feels firm to the touch and the top is lightly browned.
Why must the loaf rest after baking?
Resting for 5-10 minutes allows the loaf to set, making it much easier to cut into clean squares.
Can I use a different type of cheese for the topping?
Yes, sharp cheddar, monterey jack, or even parmesan would be delicious alternatives to mozzarella.
What is the texture of the final dish?
The texture is substantial and hearty, with softness from the lentils and a slight crunch from the chopped walnuts.
Can I add other vegetables to the mixture?
Absolutely! Finely chopped carrots, celery, or bell peppers can be added to increase the nutrient profile.
Is this recipe high in protein?
Yes, lentils and walnuts provide a high amount of plant-based protein, making it a very satisfying main course.
Can I use a standard loaf pan instead?
Yes, a loaf pan works well, though you may need to increase the baking time by 5-10 minutes due to the thickness.
How many servings does this recipe provide?
An 8x8 pan typically yields 6 to 9 servings depending on the size of the squares you cut.
Can I prepare the mixture ahead of time?
Yes, you can mix all the ingredients up to 24 hours in advance and keep the mixture in the fridge until you are ready to bake.
What can I substitute for Dijon mustard?
You can use yellow mustard or a half-teaspoon of dry mustard powder as a replacement for Dijon mustard.
What can I use if I do not have Worcestershire sauce?
You can use extra soy sauce or a dash of balsamic vinegar to maintain the savory depth of flavor.
How finely should I chop the walnuts?
A medium chop is recommended so that you get the benefit of their texture without the loaf becoming crumbly.
Can I use brown rice instead of lentils?
While you can use rice, it will significantly change the texture and flavor; lentils are preferred for the binding properties in this recipe.
Does this recipe contain soy?
Yes, the recipe uses 1 teaspoon of soy sauce, which can be substituted with coconut aminos if you are avoiding soy.