Red lentil loaf
- 1 cup red lentils, rinsed
- 1 1/2 cups water or vegetable stock
- 1 cup quinoa, cooked
- 1 cup oats
- 1 cup mushrooms, finely chopped
- 1 carrot, grated
- 1 celery rib, finely chopped
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 2 flax eggs (2 tbsp flax + 6 tbsp water)
- 1 tsp each oregano and thyme
- 1/2 tsp rosemary
- S&P, to taste
- 1/4 cup ketchup
- 1/8 cup balsamic
- 1 tsp agave
- Preheat oven to 350.
- Bring lentils and water or stock to boil and simmer for 25 minutes, or until water is absorbed.
- While the lentils cook, saute the vegetables in a large pan or skillet until soft.
- Add vegetables to the lentils along with remaining ingredients. Stir to combine, mashing the lentils slightly.
- Press mixture into a greased loaf pan. Combine glaze ingredients and spread a layer over top of the loaf. After 30 minutes, spread another layer of glaze. Glaze one final time when the loaf comes out of the oven. Bake for a total of 50 minutes.
- Turn loaf pan onto a plate, spread another layer of glaze on the bottom and serve.
The texture of this loaf is quite soft and moist but in a nice way. It isn't mushy and it held together wonderfully without being dry. The vegetables were cut large enough so it had some chew, which added to the overall texture. The glaze was delicious and formed a crust due to the multiple glazing. Overall, it was a very successful first attempt.
Love that crust!