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Lentil Loaf.

December 31, 2013 by Carolina

lentilloaf

I’m currently in the middle of vacation & won’t be back to work until the 6th…want to know what I’ve been doing? A lot of cooking of course! I’m loving having the time to make meals multiple times a day, making holiday dishes, & experimenting in the kitchen. One of the dishes I’ve always wanted to make but hadn’t gotten around to was vegetarian meatloaf. When I was a meat eater I loved meatloaf & for the holidays I wanted to replicate it. Most vegetarian meatloaves are lentil based so I started there & ended up with this delicious lentil loaf. It’s filling, has all the flavors typical meatloaf has, is gluten free & most importantly — it tastes great. If you’re looking for something to make for New Years dinner, this one’s a contender. Let’s get cooking!

Loaf Ingredients (makes 1 loaf)

2 cups vegetable stock

1 1/2 teaspoons salt, divided

1 cup lentils

1 red onion, chopped

1 cup gluten free quick-cooking oats

3/4 cup Swiss cheese, grated

1 egg

1/2 jar of spaghetti sauce (about 5 oz)

1 teaspoon garlic powder

1 teaspoon dried basil

1 tablespoon dried parsley

1/4 teaspoon black pepper

Parchment paper

Glaze Ingredients

3 tablespoons organic ketchup

1 tablespoon balsamic vinegar

1 tablespoon pure maple syrup

In a sauce pan, bring vegetable stock & 1 teaspoon of salt to a boil. Add lentils, cover & simmer for 25 minutes until lentils are soft & remove from heat. Most of the stock should be gone but if there’s some left make sure to drain them.

Preheat oven to 350 degrees. Transfer lentils to a bowl & mash them with a fork. I like to leave a few whole lentils for texture. Add the onion & cheese & mix until cheese melts (the heat of the lentils will make this happen). Add the egg, spaghetti sauce (you can use your favorite variety), & all seasonings (garlic, basil, parsley, salt & pepper) & mix until all ingredients are incorporated.

In a bowl, make your glaze by mixing ketchup, balsamic vinegar & maple syrup. Make sure to mix all ingredients well & set aside.

Line a pan with parchment paper leaving paper on the sides to help you remove the loaf after baking. Spray the sides that don’t have parchment paper with non-stick cooking spray & spoon in loaf mixture. Flatten top with the back of a spoon & then add the glaze, making sure to cover the loaf evenly.

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Bake loaf for 40 – 45 minutes until firm & remove from heat. Let cool for 10 minutes then scrape the sides without parchment paper with a knife to lose the loaf. Pick up the loaf from the parchment paper sides & transfer to a serving plate & enjoy.

Lentil loaf never tasted so good. Buen provecho!

Carolina

Carolina is a marketing professional living in Orlando, Florida. Originally from Colombia, Carolina loves experimenting with different spices in the kitchen. When she's not cooking she loves to run, practice yoga and spend time with her dog Rocco. Carolina is passionate about travel and always has her suitcase packed and ready to go!

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