Preheat your oven to 350 degrees.
Simmer the lentils in broth for about 25 minutes or until the lentils are tender and have absorbed all the broth.
Place walnuts (if using) on a cookie sheet and toast for six to seven minutes. Set aside and allow to cool.
In a pan, heat olive oil over medium high heat. Saute the onion and celery for about six minutes, or until tender, not caramelized (no brown bits). Add the garlic and carrot and cook for about another four minutes.
Add the oregano, salt and pepper and then take the mixture off the stove and transfer to a large bowl. Add walnuts.
Add the breadcrumbs and cooked lentils and stir gently to combine.
Press mixture into a greased loaf pan and spread ketchup on top.
Bake for 40 minutes, cool for 5 minutes, slice and serve.
Vegan Lentil Walnut Loaf
Amount Per Serving
Calories from Fat 108
% Daily Value*
Total Fat 12g
Saturated Fat 1g
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 4g
Total Carbohydrates 22g
Dietary Fiber 4g
* Percent Daily Values are based on a 2000 calorie diet.