Friday, July 15, 2011

Lentil ‘Meatloaf’

We are trying to incorporate meat into our diet about once a week these days. I think Eric would like to add on another day if meat wasn’t so expensive. I still don’t really enjoy eating meat, (love me some tofu!!) although it seems lately the meat I will eat just happens to be BBQ.

Anyways, this isn’t about what I do and don’t like to eat. This is about a delicious lentil ‘meatloaf’ that I made last night. The thing about lentils is they are very inexpensive and if your lucky enough to have a grocery store that carries them in bulk, you can get just the amount you need for a single recipe instead of buying a huge bag that you might not use up.

We ate this loaf along side cauliflower from our CSA box and mom’s homemade sourdough bread. It was truly a good dinner and since it’s been cooler at night these days, it was a healthy comfort meal. And you know what? leftover loaf would make a great sandwich!

1 cup lentils

3 cups vegetable stock or broth

1/2- 1 large yellow onion sm. dice

2 large carrots grated

1 tbsp olive oil

3 cloves minced or finely grated garlic

1 cup breadcrumbs

2 eggs

1 tsp oregano

1 tsp sea salt

1/2 tsp ground black pepper

2 tbsp ketchup

1 tbsp pure maple syrup

1 tbsp brown rice syrup, or agave nectar, or honey

Preheat your oven to 350 degrees.

Simmer together the lentils, broth until the lentils are tender and have absorbed all the broth.

Prep the veggies. Saute everything in the olive oil over medium high heat for six minutes, or until soft.

Transfer the mixture to a large bowl, add salt, pepper and oregano.

Add the breadcrumbs, eggs and cooked lentils and toss well. Press mixture into a greased loaf pan.

In a small bowl combine the ketchup, sweetener and balsamic vinegar. Spread on top of loaf. Bake for 40ish minutes.


(and of course I don’t have a photo, because I didn’t even think about taking a picture. Must get better at this!)

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