Lentil. Loaf. Love.

I have pounds upon pounds of lentils lining the shelves of my kitchen.  No time like the present to cook up a lovely lentil loaf.  I searched high and low for a loaf that didn’t look like meat so much as it did a healthier version, grainy and textured.  Finally, after much loaf searching, I stumbled upon the blog:  eat me, delicious which really is clever and has a ton of really great recipes.  This week I will be cooking from that blog beginning with this loaf.

Lovely Lentil Loaf
Makes 4-6 servings

• 3/4 cup dry red split lentils rinsed well (until no longer cloudy), cooked in 1 3/4 cups of veggie broth or water until just tender, not mushy
• 1 cup oats-not quick cooking (or leftover rice, millet or bulgur) I went for Bob’s Red Mill brand, it was on sale at Meijer tonight.
• 1 cup grated sharp white cheddar cheese
• 1/2 cup barbecue sauce (tomato sauce or salsa-I used Tastefully Simple’s Bayou Bourbon Sauce)
• 2 eggs, lightly beaten
• 1/2 cup chopped fresh cilantro
• 1/3 cup chopped scallions
• 1/4 cup chopped fresh parsley
• 2 teaspoons soy sauce or Tamari
• 3 garlic cloves, minced
• 1 teaspoon dried oregano

Mix all ingredients together in a large bowl. Pour mixture into a loaf pan or casserole dish, lined with foil and lightly oiled.
Bake at 375 degrees for 45 minutes. Let cool for 5 minutes before cutting and serving.

As you can see with this formula the possibilities of add ins, etc are basically endless.

Your final product will be a firm, yet not heavy loaf that tastes delicious over smashed sweet potatoes…just sayin’.

Now get out there and love on some lentils!  This is Walter The Wonderdog approved.

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