Yields 8 servings/375 Calories per serving

1 pound pears, peeled
1.5 cups of water
1 garlic clove
1.5 cups of red lentils
2 cups of water
1 bay leaf
½ cup shredded carrots
1 onion, chopped
1 cup mushrooms, chopped
1/8 cup fresh parsley, chopped
¾ cup toasted walnuts
1 tsp. fresh thyme
Sea salt and pepper to taste
½ cup flour
Olive oil cooking spray
1 pound leeks


1. Preheat oven to 350 degrees
2. Combine lentils, water and bay leaf. Simmer for about 20 minutes or until tender. Remove bay leaf.
3. Sauté vegetables briefly and process lightly in food processor. Add lentils and pulse 1-3 times.
4. Combine lentil and vegetable mixture with parsley, toasted walnuts, thyme, salt pepper and flour.
5. Place mixture in a well-sprayed loaf pan lined with parchment paper. Bake 45-60 minutes.
6. Combine leaks, pears, 1.5 cups of water and garlic in a saucepan. Simmerfor about 15 minutes. Process until smooth. Add water and blend until desired consistency is achieved. Season to taste with sea salt and pepper.
Serve over Lentil Walnut Loaf.
 

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