Lentil Loaf
This lentil loaf recipe brims with fresh veggies and makes a great entrée for vegan and/or gluten-free holiday guests. The key is allowing it to cool completely before serving. It takes time, but your patience will be rewarded with a vegetarian loaf that actually stays together. My inspiration for this recipe came from Vegan Lentil Loaf by Jolinda Hackett from About.com. I used as many organic ingredients as possible.
Lentil Loaf
1 1/2 cups green lentils, rinsed and strained
4 cups filtered water
1 tablespoon olive oil, plus more for pan
1/2 white onion, diced
2 celery stalks, diced
2 carrots, peeled and diced
1/2 red bell pepper, diced
4-5 cremini mushrooms, diced
2 cups cooked brown rice
3 tablespoons tomato paste
1 teaspoon sea salt
1/2 teaspoon oregano
1/2 teaspoon basil
1/4 teaspoon thyme
1/8 teaspoon sage
1 tablespoon + 1 teaspoon arrowroot powder
1 teaspoon xanthan gum
3 tablespoons natural ketchup
Preheat oven to 350 and grease a loaf pan with olive oil. In a large stockpot, simmer the lentils in filtered water for 35-40 minutes. Mash lentils with a potato masher and set aside. Sauté the onion in the tablespoon of olive oil in a small skillet for 10 minutes and set aside. Mix the salt, oregano, basil, thyme and sage in a small bowl and set aside. In a large bowl, mix the mashed lentils, onion, celery, carrots, red pepper, mushrooms, brown rice, tomato paste and spice mix. Add the arrowroot powder and xanthan gum and mix. Pack lentil loaf mixture into loaf pan and spread ketchup over the top. Bake for 1 hour and 15 minutes. Let cool completely (at least 2 hours) before serving — this will help keep the loaf together. You may even choose to refrigerate it overnight before serving.