Lentil loaf, a timeless dish that brings wintry comfort.
I love pairing this with mashed potatoes and gravy.
But I must mention, I might enjoy it even more the next day, sandwiched between two slices of whole grain bread with a generous handful of sprouts and a smear of ketchup and mustard, no reheating needed.
Ketchup isn’t a bad condiment for it when you’re eating it fresh out of the oven, either. You tell me, gravy or ketchup?
Winter Lentil Loaf
- January 14, 2016
- Serves 5-6
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Ingredients
- 1 Tbsp. olive oil
- 1 onion, diced
- 2 celery stalks, diced
- 2 cloves garlic, sliced
- 1.5 cups chopped collards
- 1 (14.5 oz) can diced tomatoes, liquid drained
- 2 1/2 Tbsp. tomato paste
- 1 1/2 tsp. chopped fresh sage
- 2 Tbsp. chopped fresh thyme
- 1 cup dried brown lentils, cooked according to package directions
- 1/2 cup whole wheat bread crumbs
- 1/2 cup chopped toasted walnuts
- 3 Tbsp. flaxseed meal
- 1 tsp. apple cider vinegar
- 1 Tbsp. soy sauce
- Ketchup/mustard/gravy, optional
Directions
- Step 1
- Preheat oven to 350F. In a large saute pan, heat oil over medium-high. Saute onion, celery and garlic until onion nears translucent. Add collards and cook for another three minutes. Stir in tomatoes, tomato paste and fresh herbs. Cook for 5 minutes, stirring regularly.
- Step 2
- Place cooked lentils in a large bowl. (You should have about 2 1/4 cups of cooked lentils.) Add remaining ingredients aside from the ketchup/mustard/gravy. Stir in the veggie mixture until all the ingredients are combined.
- Step 3
- Grease a loaf pan that is approx. 9″x5″. Press lentil contents into the loaf pan. Cover with aluminum foil and bake for 30 minutes. After 30 minutes, place oven on 410F, uncover, and cook for another 20 minutes, or until top is browned and center is hot.
- Step 4
- Serve aside a dollop of ketchup, mustard or gravy, if using.
