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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 (or food processor.)    In a 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 or baked 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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