Sunday is my day to make things. I spread out my wings in the kitchen, so to speak, and get down to business. It will never be my day to shine as a once-a-month cooking type person, but I can at least try to get createive in the kitchen. I try to make something new, using a new skill or a new ingredient. Whatever it may be – I have a few extra minutes, so why not use it to cook something tasty. I get extra excited when whatever I make becomes an easy meal for during the week.
Veggie Lentil Loaf
Ingredients:
2.5 cups of cooked lentils (I recommend you cook the lentils in veggie broth)
2 cups rice, cooked (I used basmati)
1 tbsp. olive oil
2 yellow onions, chopped
5 cloves garlic, minced
3 carrots, grated
10 oz. mushrooms, chopped
1/2 tsp salt
1/4 cup ketchup
1 tsp. thyme
1 tsp. oregano
1 tsp. rosemary
2 tbsp. flax + 2 tbsp. water OR two eggs
Pre-heat oven to 350 degrees.
Place lentils in a large mixing bowl and mash half of them. Add the rice to the bowl.
If you are going the flax seed route, this is where you will mix the flax seed with the water and let it sit for 10-15 minutes.
Saute the onions and garlic for a few minutes. Add in the mushrooms and carrots. Add in the spices. Saute for another 3-5 minutes.
Add the vegetable mixture to the lentil/rice mixture. Mix in the ketchup and another tablespoon of olive oil.
Press the mixture into loaf pans. I had enough mixture for two loaf pans. Drizzle ketchup on top of each loaf.
Bake in the oven for about an hour.
I served this with a vegetarian onion gravy made up of earth balance, veggie broth, onions, garlic, herbs, and potato starch as a thickener.
Dinner was some lentil loaf, roasted brussel sprouts, and sweet potato fries. Yum!
You can definitely play with it.
Enjoy!
it was just that kind of night
About Hindy Garfinkel