Spiced Lentil Spinach Walnut Loaf

1 cup green lentils, uncooked (or 2 1/2 cups cooked green lentils)
1 cup walnuts

2 tablespoons ground flax seed
6 tablespoons boiling water

1 tablespoon coconut oil
1 teaspoon mustard seeds
1/2 teaspoon fenugreek seeds

1 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon sea salt
1/2 teaspoon chili powder

2 red onions, finely chopped
4 cloves garlic, crushed
1 medium carrot, coarsely grated
2 cups spinach leaves, tough stems removed and chopped

1/4 cup quinoa flakes

Yields 1 loaf/Serves 8
Cook the green lentils with 4 cups of slightly salted water until tender, about 30 minutes. Drain and set aside.
Meanwhile, toast the walnuts in a dry pan over low heat for 5-7 minutes. Shake the pan regularly to avoid burning. Let cool before chopping finely. Set aside.
Combine flax seed and boiling water and stir until well combined. Let stand for at least 10 minutes. Set aside.

In a skillet, heat the coconut oil over medium heat. When hot, add mustard seeds and fenugreek seeds and cook until they start popping. Add onions and garlic and cook for until onion are softened. Stir in all other spices and cook for another 3-4 minutes. Add spinach leaves and cook until wilted.

In a food processor, blend half the cooked lentils and the flax seed mixture until smooth. Transfer to a bowl. With a spoon, stir in the other lentils, the carrot spinach mixture, chopped walnuts and quinoa flakes.

Preheat oven to 180C/375F.
Grease or line loaf tin.Transfer mixture to prepared loaf tin. Bake for 40 minutes. Let cool a little on wire rack before serving. Serve with a fresh salad and/or a yogurt dip (find recipe here).

© Anja's Food 4 Thought. Recipe from http://www.anjasfood4thought.com