Classic Lentil Loaf

     

     About a year ago a friend was pregnant with her second baby and working full time. I felt a desire to nurture her in a way that I had been nurtured years ago when I was pregnant with my second baby as well. This was a perfect time for the concept of 'pay it forward' to take action. So in her third trimester I began making her dinners once a week. Since she is vegetarian it gave me an opportunity to start cooking more vegetarian meals again. I think she would agree that the lentil loaf was a hit with her as well as her 1 1/2 year old son.

     She's been waiting for the recipe so here it is. Maybe just in time for her holiday cooking! I made only a few adaptions from the original recipe: Lentil, Roasted Pepper and Vegetable Loaf. I served this with Cashew Gravy.

- Instead of the 2 eggs I used 'flaxseed' eggs. For each flaxseed egg, mix 1 T. ground flaxseed with 3 T. warm water, let sit for 5 minutes until mixture gels.
- I cooked 1/2 cup dried lentils instead of using a can. The mixture needed more liquid to compensate for the lentil soup used in original recipe. I used the regular brown lentils typically found in grocery stores. Add them to a small sauce pan with 1 cup water. Bring to a boil then reduce to a simmer for 30 minutes or a little longer until tender. Add a little more water if needed. Most of the water will be absorbed as the lentils cook.
- half a jar of the roasted red peppers was enough for me.
- I omitted the feta cheese
- I found using the whole package of the Near East Falafel mix made the mix to dry. Next time I would use half of the box or add some liquid, like vegetable broth to help it bind better (or try this w/lentil soup for the extra liquid). The flavor of using the falafel mix though is really good!

     Now that I am eating wheat free and limited soy, I can't use the Near East Falafel mix. So yesterday, I made my own version of a Classic Lentil Loaf to satisfy my craving for the lentil loaf I made for my friend. It is a recipe I wouldn't attempt to make on a night you want a quick meal but I hope you will not be discouraged from trying it either. It is a perfect weekend or holiday meal and can be 'dressed up' very nicely with holiday sides and served with Cashew Gravy.

Classic Lentil Loaf

Makes 8- 1” slices
printable recipe

Ingredients:

½ T. coconut oil

1 stalk celery, diced

½ cup bell pepper, diced

½ cup onion, diced

1 carrot, grated

1 T. ginger, finely minced

1 T. garlic, finely minced

2 T. tomato paste

½ cup vegetable stock (or water)

Spices: (or use 2 ½ tsp. poultry seasoning)

   ½ tsp. ground cumin

   ½ tsp. ground coriander

   ½ tsp. paprika

   ½ tsp. rosemary, chop or grind

   ½ tsp. thyme

½ cup cooked brown rice or oatmeal (gluten free oats if you are omitting gluten),

2- flaxseed eggs* 

3 cups cooked lentils

*Flaxseed egg: 1 T. ground flaxseed mixed with 3 T. warm water, let sit for 5 minutes until mixture gels. For this recipe double amounts to make 2 eggs.

Directions:

1. Preheat oven to 350°. Lightly oil an 8 ½ x 3 loaf pan. Set aside.

2. In a large skillet heat the coconut oil on medium heat. Add the celery, bell pepper and onion. Sauté for 5-10 minutes, until the onion starts to turn translucent. Stir the vegetables as they cook.

I like cooking in the late afternoon when the sun is coming in my kitchen window :-)

Add the grated carrot, garlic and ginger. Cook another 1-2 minutes. 

Add the tomato paste, spices and ½ cup of vegetable stock. Cook 1-2 minutes, stirring to combine well. The mixture will be thick. Remove from the heat.

3. In a large bowl mix the lentils, brown rice, flaxseed egg and vegetable mixture. Stir to combine well. Press this mixture into the loaf pan.

4. Cover the loaf pan with foil and bake for 30 minutes. Remove the foil and bake for another 10 minutes. Remove from the oven and let rest for 10 minutes. Use a spatula to loosen the sides of the loaf from the edge of the pan and gently push the sides to feel the bottom loosen also. Invert the loaf onto a plate for serving.

     This meal I made Cashew Gravy and stir fried garlic kale to go with the lentil loaf. My husband needed a little more so I added steamed red potato for him. I wanted to try out the gravy recipe but this is also good with ketchup :-) 

KITCHEN TIP

- Dice up the vegetables in advance, cover and store in the refrigerator until ready to use. Another quick option is to cut the vegetables in 1” pieces, then pulse in a food processor until small but course pieces. This works best if you do small batches and don’t over process the vegetables.

- Precook the lentils in advance or use leftovers. For this recipe 1 cup of brown lentils cooked will make about 3 cups cooked lentils. Place the lentils in a small saucepan. Cover with twice as much water. Bring to a boil, and then reduce heat to a simmer. Cover and cook for 30 – 40 minutes. Check the lentils occasionally to see that the water hasn't run out. If needed add a little more water. The water will become absorbed as the lentils cook and become tender.