Monday, March 25, 2013
Lentil loaf doesn't sound very appealing, or look very appealing for that matter, but it's one of our favorite dishes. We love it so much that we ate almost all of it before I could take pictures. This is actually a picture of the one slice that was leftover the next morning.
The recipe is from The New Farm Vegetarian Cookbook but I have modified it quite a bit. It doesn't really stick together like a loaf is supposed to unless you let it cool completely before you cut it. But trust me, it tastes so good you won't care how it slices.
1 1/2 cups dry brown or green lentils
3 cups water
1 cup diced celery
2 cups of cooked brown rice
1/4 cup ketchup or bbq sauce
2 tsp. ground sage
2 tsp garlic powder
1 tsp marjoram
2 tsp fennel seeds or ground fennel
Cook the lentils in the 3 cups of water until tender (about 20-30 minutes). Chop and saute the onions and celery until translucent. Add all other spices to the onion mixture and saute another minute or so.
Once the lentils are soft, partially mash them with a fork or potato masher. Add the cooked rice and ketchup or bbq sauce. Mix everything together really well and then put it in an oiled loaf pan. Press the mixture down into the pan firmly. Spread more ketchup or bbq sauce on top. Bake for one hour at 350. Eat.