This is comfort food for cooler days. A wonderfully seasoned lentil loaf for the family to enjoy. Pair it with some house made mashed potatoes. Leftovers make delicious sandwiches. Lentil's are loaded with protein, which plays a crucial role in maintaining muscle mass.
Season: Autumn|Winter
Prep mtime 15 minutes
Cook time: 90 minutes.
Serves 6
Ingredients
1 cup dry lentils/ french green or brown
2 1/2 cups vegetable broth
3 tbsp. flaxseed meal, ( ground flaxseed)
1/3 cup water
2-3 tbsp. olive oil
4 garlic cloves, small
1 onion, finely chopped
1 yellow squash, finely chopped
1 celery stalk, finely chopped
3/4 cup oat or almond flour
1/2 lemon, juiced
1 tbsp. fresh thyme, minced
1/2 cup fresh parsley, chopped
1 tsp. cumin seeds, toasted, then ground
1/2 tsp. red chili powder, optional
1 tsp. sea salt, or to taste
Glaze
3 tbsp. tomato paste, organic
1 tbsp. apple cider vinegar, or lemon
1 tbsp. pure maple syrup
Method ~ Prepare the lentils. Can be made 1-2 days ahead.
Rinse the lentils ( I used french lentils for this recipe). In a sauce pan, or medium pot, add vegetable broth. Bring to a boil, cover, and simmer for 30-40 minutes. Its fine if they get over cooked. Let sit for 10 minutes, to cool slightly. There shouldn't be that much broth left, so do not strain. In a blender or processor, pulse the lentils, leavening some chunky.
Have all your vegetables prepped.
Make flax egg: In a small bowl, add ground flax with 1/3 cup water. Set aside for 10- 15 minutes. This is our binder, in place of eggs. If not vegan, use eggs instead.
Preheat the oven to 350.
In a saute pan, heat the olive oil. Saute all the vegetables, along with the spices, over medium heat. Set aside to cool. Taste for seasoning
Assemble the loaf ~ Combine the sauted vegetables with the lentils, oat flour and flax egg. Mix well. Taste, and adjust as needed. Fold in the fresh herbs. Add more flour if it feels to loose.
Place the mixture in a parchment lined 9x5 loaf pan. leave the parchment overlapped for easy removal.
Glaze ~ Combine all the glaze ingredients in a small bowl. If it feels to thick , add a bit of water. Spread evenly over the loaf. Double the glaze recipe, if you desire more glaze after cooking the loaf.
Bake in the oven for 45-55 minutes. Let sit for 10 minutes before slicing.
Serve with mashed potatoes, sauted vegetables, or a salad. Sprinkle with some fresh parsley.