With a little help from The Magical Loaf Studio, I figured out a base for my lentil loaf (measurements and ideas for what could bind it: uncooked polenta (brilliant!)) and then added some of my own flavors to create a great weekend recipe. I say weekend because it takes some time and organization to dice, saute, toast, cook, mix and bake. Get organized and it will be no problem. Really good out of the oven; but better the next day on toast with ketchup.
The Loaf
2 cups cooked brown lentils
1 cup cooked brown rice
1 cup walnuts
1 big onion
2 carrots
1 teaspoon Italian seasoning (oregano, marjoram, thyme, basil, rosemary, and sage)
1 teaspoon salt
2 tablespoons ketchup
1 tablespoon maple syrup
1 tablespoon sweet balsamic vinegar
1/2 cup uncooked polenta
Olive oil
Sauce for the top
2 tablespoons ketchup
1 tablespoon maple syrup
1 tablespoon sweet balsamic vinegar
Ezekial 4:9 Sprouted Grain English Muffins
Earth Balance
Ketchup
Cook the lentils and rice. When they are done you can start the rest.
Preheat oven to 350. Toast the walnuts on a baking sheet for 7 to 10 minutes but check them so they don’t burn. Then place in food processor and pulse briefly grinding into a fine meal. Pour into a big mixing bowl and set aside.
Quick chop the onions and peel and chop the carrots. Place in the food processor and process them. Toss into a pan with olive oil and salt and saute until soft. Mix in with the walnuts.
Add the lentils and rice. Mix. Then add the seasoning, salt, ketchup, maple syrup, and balsamic and mix again. Last, add the polenta and mix until thoroughly combined.
Turn the whole mixture into a loaf pan and press it down well. In a separate bowl, combine the sauce and pour it over the top, spreading it evenly. Bake for 45 minutes. Let it cool for a few minutes and then turn it out onto parchment paper. Serve with salad and vegetables.
To make left over lentil loaf sandwiches (pictured), toast up some English Muffins and spread them generously with Earth Balance. Heat up the lentil loaf and top with ketchup! Enjoy!