This recipe came to us by way of one of Flourist’s best customers, who shared the source of this tasty lentil loaf with us. The original recipe is a vegan version, which can be accessed here. We think it’s the perfect choice for vegetarian holiday menus.
~ adapted from The Silk Road Diary
French lentils (1 cup dry)
Water or vegetable broth (2 1/2 cups)
Olive oil (2 tablespoons)
Yellow or red onion, finely diced (1 medium )
Carrot, grated (1 large)
Red bell pepper, finely diced (1 small)
Salt (1 tsp)
Chili powder (1 tablespoon)
Paprika (1 teaspoon)
Garlic powder (1/2 teaspoon)
Oats (3/4 cup)
Sifted Red Spring Wheat Flour or any fresh flour on hand (1/2 cup)
Ketchup (1/3 cup)
Balsamic vinegar (2 tablespoons)
Maple syrup (2 tablespoons)
In a large pot, combine your choice of Flourist French Lentils and vegetable broth and bring to a boil. Lower the heat and simmer, covered, for 30-40 minutes until the lentils are just cooked but still moist. Do not over-cook. Preheat the oven to 350 degrees and line the bottom and long sides of the loaf pan with parchment paper. Allow the parchment to overlap the long sides so the loaf can be easily removed.
While the lentils are cooking, heat a heavy skillet over medium heat, add the olive oil, vegetables, salt, and spices. Sauté until the vegetables are softened and the seasonings are fragrant for about 5 minutes. Transfer the cooked lentils to a large mixing bowl. Remove 3/4 cup and set aside. Use an immersion blender to puree the lentils in the large bowl.
Return the reserved lentils to the bowl along with the vegetables, egg, oats, and Flourist Sifted Red Spring Wheat Flour. Stir well with a sturdy utensil.
Transfer the loaf mixture to the prepared loaf pan, pressing it into all the corners. In a small bowl, mix together the sauce ingredients. Top the loaf with all of the sauce. Bake the loaf for 45-50 minutes. Allow cooling slightly before slicing and serving.
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