Recipe: Lentil Loaf

Lentil Loaf

Yes, I make a lentil loaf at Thanksgiving, and you know what? It's a lot better than you're assuming right now. It is neither grey, nor tasteless, and is far more akin to meatloaf than to eating patchouli. It makes a lot. This recipe can feed a family of four. A mistake I have made two years now, forgetting to halve this baby into a more reasonable portion for one person, but ah well. Next year.

Everyone's loaf recipe is different, and it's a very adaptable medium for you dietary needs. It can be made vegan, GF, low sugar, low salt, whatever you need, really. Mine is NOT vegan, though excluding the eggs will still leave you with a good deal of protein, they're really more binders.

Ingredients: 

Lentil Loaf Ingredients

2 cups lentils; rinsed

8 cups Water

1 8oz pack of Organic Tempeh; finely diced 

1 cup Black beans

1/2 cup of finely chopped carrots

1 medium shallot; chopped

3/4 cup stale bread cubes (I like Organic Spelt Bread for this)

8 oz  Organic Ketchup

1/2 cup coconut oil

2 large eggs; lightly beaten

1 tbsp garlic powder

1 tsp Thyme

1 tsp Turmeric

1 tbsp Curry powder

1 tbsp salt; to taste

1 tbsp Black pepper; to taste

1/4 tsp cayenne powder

Directions:

1. Preheat oven to 350F

2. Place lentils and water in a saucepan and bring to a roaring boil. Cover pan and simmer over medium heat for 30 minutes or until lentils are cooked thoroughly

3.Drain lentils, place in a food processor, and process to a paste. Place in large mixing bowl.

4. Process all remaining ingredients into a paste.

5. Add to lentils in large bowl, and hand mix thoroughly.

6. Place paste in a lightly greased loaf pan

7. Cover with aluminum foil and bake in the oven for 1 hour or until entire top feels solid rather than mushy.

8. Remove aluminum foil, and allow lentil loaf to sit for 15 minutes

Slice, serve and ENJOY!

BKBTY