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Monday, October 3, 2016

Lentil Loaf

2C  lentils
4 C broth (vegetable or chicken or water with bouillon)
2T olive oil
1/2C onion, diced
1/4C bell pepper
1/4C carrot
1/4C celery
2 eggs
1C bread crumbs
1C oats
1T Worcestershire
1 ½t Italian herb mix
2 garlic cloves or 1/2t garlic granules
3/4t pepper
1/2t salt
Bring broth to a boil, add lentils, reduce to simmer, cook 30 minutes (most of the liquid should be absorbed). Smash about half of the lentils with a potato masher or heavy spoon.  In separate pan, sauté vegetables in oil until almost soft. Mix all ingredients together. Press into greased loaf pan (or any other pan). Bake at 375° for 30 minutes. Let sit for about 15 minutes before slicing.

This is great as is, but I like to top it with a ketchup glaze (ketchup and brown sugar whisked together and microwaved until smooth) about 5 minutes before it is done cooking.

I have also formed these into “meatballs” and pan fried them. If you do this it helps to smash most of the lentils and refrigerate the balls for a bit before frying.

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