Poultry seasoning…1 tsp rosemary, 1 tsp sage, 1 tsp thyme, a pinch of cloves and some pepper
Cajun spice…1 tbsp chili powder, 1 tbsp paprika, 2 tsp onion powder, 1/2 tsp pepper and 1 tsp basil
For the cranberry sauce I just used sweet chili sauce and aother 1/4 cup ketchup for the top of the loaf
These may not be exactly the right combinations for the spices but there’s nothing wrong with putting your own twist on a recipe. Better that than miss out on what could be one of your new favourites. I’m so glad I didn’t pass this lentil by because we loved it!
This is a great recipe if you have left over lentils or any grain (I used brown rice). If you don’t then you’ll need to prepare 2 cups of each before you begin.
Put all veggies in a blender and pulse. Don’t bother cleaning your blender as you’ll need it again. I did not use 4 tbsp of oil to fry the vegetables, instead I used a nonstick frying pan and added a bit of stock when needed. Once they are soft, place them in a large bowl and set aside.
Place the cooked grains and lentils into the food processor along with balsamic, dijon and soy sauce. Pulse just enough to mix up but it doesn’t need to be completely mashed. Add this to the onion mixture.
In the same food processor 1/2 cup each sunflower seeds and oats. Again just pulse until the oats begin to break down. Add to the lentils along with the spices, flax and nutritional yeast. Using your hand mix everything together and place into a parchment lined loaf pan (I large one or two smaller ones).
I used 1/4 cup sweet chilli sauce, 1/2 cup ketchup and 2 tbsp of dijon. Mix and spread on lentil loaf (I used all of it).