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The Best Lentil Loaf Yet

June 26, 2011

A few changes on my blog….have you noticed?    I changed my picture heading to blueberries. I thought it only right since I eat far more of those than I do bread.   Also, notice on the right of the screen you can now search the blog for anything.   Blueberry stuff and of course home-made bread.    Then on the bottom after each blog you can find an option to print or email to a friend.      Stay tuned….more changes are a comin!

Remember this weeks Roasted Tomato sauce?  Well I really wanted to come up with some other ways to use it besides the obvious choices like pasta, Mexican Pizza topping and poached eggs.

We love lentil and bean loaves and I usually come up with a different variation every couple of months.  This recipe may look like a lot of ingredients but don’t let that stop you….it’s worth the effort and I’ve decided it’s the best one yet!  I make it simple in that most of the ingredients are chopped in a food processor.   This loaf  makes a  large amount which can be either frozen or used in leftover dishes like wraps, falafels or  even re-blended for a rich sauce.  I will be doing a recipe with the leftovers.

Have all of your ingredient cleaned, peeled and ready to go for a quick assembly.

Roasted veggie Lentil Loaf

2 cups vegetable stock

1 1/2 cups red lentils

1 T olive or coconut oil

1 large white onion peeled and quartered

2 stalks of celery

1 medium carrot

5 garlic cloves

2 hot peppers (optional)

2 1/2 cups mushrooms whole (any mushroom)

3/4 cup fresh coriander minced

1/2 cup roasted tomato sauce (plus another 1/2 cup for topping)

1 cup pepitas/roasted pumpkin seeds (or any nut finely chopped)

1/2 cup oat flour (or any flour)

juice of 1 lime

1 T each dried oregano, mild chilli powder and paprika

2 t salt

1 t pepper

Begin by bringing vegetable broth to a simmer, add lentils and cook just until lentils absorb most of the liquid (about 10 minutes).  Set aside.

Place onions, celery, carrot and garlic into a food processor and blend until very finely diced.  Heat olive oil in a large frying pan and add veggies.  Lightly fry the mixture until all liquid evaporates stirring often (12-15 minutes).   Add cooked lentils and stir well.

Add mushrooms the processor and pulse until the size of grains of rice.  Add mushrooms, nuts/seeds, coriander, roasted tomato sauce, oat flour, lime juice and all spices to the veggie/lentil mixture.

Continue to cook this being sure that it is thick and no liquid remains.  Pour into a greased or parchment lined loaf pan and spread remaining 1/2 cup roasted tomato sauce on top.

Bake at 375 F for 30-40 minutes. Slice and mangia!

Serve with a side of Roasted tomato sauce and a salad….if you want to of course!

Or just eat it straight up. Be a rebel.

Have you ever had lentil loaf?   If you answered no then you have some explaining to do!   🙂

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