Lentil Nut Loaf With Sweet Potato - Center for Nutrition Studies

Ingredients

• ½ cup (100g) dry red lentils
• ½ cup (85g) chickpeas, cooked
• 1 red onion, chopped
• 12 leek slices, about ⅓-inch thick
• 1 medium carrot, chopped
• ½ sweet potato
• 1 large potato
• 4 garlic cloves
• 2 pinches of red pepper flakes
• 1 tsp smoked paprika powder
• 1 Tbsp (15g) miso paste
• Leaves from 3 fresh rosemary stalks, chopped
• 5 fresh sage leaves, chopped
• ¼ cup (25g) hazelnuts
• ¼ cup (25g) almonds
• 2 Tbsp ground flax seeds + 4 Tbsp water, mixed
• 3 tsp sundried tomatoes (powder or chopped)
• ½ Tbsp buckwheat flour (or flour of your choice)
• Black pepper and salt (optional) to taste
• ½ medium size sweet potato peeled and chopped
• 1 medium size potato peeled and chopped
• 2 Tbsp onion flakes
• 1 tsp garlic powder
• 1 tsp vegetable broth powder
• 11 cashews or almonds
• 2 Tbsp nutritional yeast
• water