Coach Nicole's Vegetarian Lentil Loaf

Number of Servings: 10


    1.5 cups dried lentils, rinsed
    2 yellow onions
    2 Tbsp olive or canola oil
    3 cups brown rice (cooked)
    1 (6-ounce) can of tomato paste
    1 tsp marjoram
    1 tsp sage
    1 tsp garlic powder
    1/2 cup cherry tomatoes, quartered
    3/4 cup tomato sauce (or pasta sauce)


(Use brown or green lentils in this recipe. The red/orange ones will get too mushy, and Beluga or French lentils will not soften enough).
 Rinse the lentil and cook them in 3-4 cups water until soft (about 30 minutes). Drain excess liquid. Mash lentils slightly.
Meanwhile, peel and chop both onions, cooking them on a skillet with the oil until translucent or golden.
In a large pot or bowl, combine mashed lentils with onions, rice, tomato paste, spices, quartered tomatoes, and pasta sauce until mixed well.
Press mixtured into a well-oiled loaf or baking dish. Spread 1/2 cup ketchup across the top. Bake at 350-degrees for 1 hour.
Will keep (covered) in the refrigerator for 7-10 days. 

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