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Herbed Lentil Loaf | Snack

This lentil loaf is incredibly savoury and delicious! It has even more flavour than traditional meatloaf and your family will love it! Make 1 pan for dinner and freeze the other for a quick dinner later on. It’s best served with miso or brown gravy.



Ingredients


1½ cups French green or brown lentils, rinsed

4 cups / 1 qt. / 1 L vegetable broth (low sodium or homemade)

½ cup / 118 ml. of water (if needed)

2 bay leaves

2 medium onions, diced

6 cloves garlic, minced

2 carrots, grated

2 cups cooked brown rice

5 Tbsp. organic ketchup 2 tbsp. fresh thyme, chiffonade or 2 tsp. dried thyme

3 Tbsp. fresh basil, chiffonade or 3 tsp. dried basil

2 Tbsp. fresh oregano, chiffonade or 2 tsp. dried oregano

1 tsp. smoked paprika *optional

½ - ¾ tsp. Herbamare or salt

¼-½ tsp. fresh ground pepper


Instructions


1. Preheat the oven to 350° F/177° C.

2. In a large pot, add lentils and bay leaves to the vegetable broth and bring to a boil. Then, simmer over medium-low heat until they’re really soft, 30-35 minutes. Stir occasionally and add enough water to keep the lentils covered while cooking. Drain thoroughly and press out any excess liquid through a strainer.

3. Dry sauté the onions and garlic in a non-stick pan over medium heat for 5-6 minutes, or until soft.

4. Combine the onions, garlic, shredded carrots, mashed lentils, rice, salt, ketchup, herbs and spices in a large bowl and mix together.

5. Transfer mixture to a food processor and pulse a few times until the lentils and rice are broken up and more uniform in size. It should look a little like cooked ground beef. (If you don't have a food processor, chop the mixture in small batches with a sharp knife. This helps the loaf stick together and makes it denser)

6. Divide mixture and gently press into two 1-1½ qt. glass loaf pans lightly spritzed with cooking spray. The flattened mixture should be only about 2 inches high. If it's too high it may crumble when you cut it. Or you can press it into one large 2.5 -3 qt. pan and cook it a little longer.

7. Bake for 1 hour until it is set on the top. Allow to cool for 10 minutes and then turn upside down onto a plate. Let cool another 10 minutes and then slice with a sharp knife. You may want to rinse and wipe your knife after every one or two slices. The starch from the rice gets stuck on the knife and makes it harder to cut with. You can put the sliced loaf pieces carefully onto a plate and keep them warm in the oven while you prepare the rest of your meal.

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©2020 For The Fasting Vegan, By MWM Digital

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