Mexican-Inspired Lentil Nut Loaf

Recipes

“I can do all things through Christ who strengthens me.” – Philippians 4:13 (NKJV)

Hi friends! I’m so excited to share this delicious Mexican Lentil Nut Loaf recipe with you. This tasty dish is sure to be a hit with your family and friends, plus it’s packed full of nutrition! And as we all know, food always tastes better when shared in the company of those we love. 

As we enjoy this meal together, let us also take time to reflect on today’s Bible verse: “I can do all things through Christ who strengthens me.” Philippians 4:13 (NKJV). Pause for a moment in prayer and thank God for His loving kindness that empowers us each day.

Prayer:

Heavenly Father, thank You for Your strength that sustains us and gives us the ability to do all things. Help us to put our trust in You so that we can draw on Your power as we go about the tasks at hand. Amen. Now let’s get started on this delicious Mexican Lentil Nut Loaf! Enjoy!

Recipe: Mexican-Inspired Lentil Nut Loaf

Ingredients:

  • 2 cups cooked green or brown lentils
  • 1 cup walnuts, finely chopped
  • 1 cup oats
  • 1 small onion, finely chopped
  • 1 bell pepper, finely chopped (any color)
  • 1/2 cup corn kernels (fresh or frozen and thawed)
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup salsa (Daniel Fast compliant)

Instructions:

  1. Preheat your oven to 375°F (190°C) and line a loaf pan with parchment paper.
  2. In a large mixing bowl, combine the cooked lentils, finely chopped walnuts, oats, chopped onion, chopped bell pepper, corn kernels, and chopped cilantro.
  3. Add the ground cumin, chili powder, paprika, garlic powder, salt, and black pepper to the mixture, stirring well to ensure all ingredients are evenly distributed.
  4. Transfer the lentil mixture to the prepared loaf pan, pressing it firmly into the pan to create an even layer.
  5. Spread the salsa evenly over the top of the lentil mixture.
  6. Bake the Mexican Lentil Nut Loaf for 40-45 minutes, or until it is firm to the touch and the edges begin to brown slightly.
  7. Remove from the oven and allow the loaf to cool in the pan for 10 minutes before carefully lifting it out using the parchment paper.
  8. Slice the loaf and serve warm.

Helpful Tips & Serving Suggestions:

  • Serve the Mexican Lentil Nut Loaf with a side of steamed vegetables or a mixed green salad for a complete and satisfying meal.
  • For an added layer of flavor, consider topping the loaf with a spoonful of Daniel Fast compliant guacamole or diced avocado.

Portion Size & Nutritional Information:

This recipe serves 6 people, with each serving providing approximately 360 calories, 18 grams of protein, 42 grams of carbohydrates, 12 grams of fiber, and 15 grams of fat.

Enjoy this delicious and filling Mexican Lentil Nut Loaf as you continue your journey through the Daniel Fast, nourishing your body and drawing closer to God.