Lentil loaf
This loaf could become your meatless holiday staple! Easily adjust seasonings according to your family taste and serve with roasted potatoes, green veggies and your favorite gravy or sauce.
Servings Prep Time
1loaf 15minutes
Cook Time Passive Time
1,20hour 15minutes
Servings Prep Time
1loaf 15minutes
Cook Time Passive Time
1,20hour 15minutes
Ingredients
Loaf
Broth
Instructions
  1. Start by making a broth: heat 4 cups of water, chop your onion (any color will do, just go with the one you love the most, I used yellow), finely chop the garlic cloves. Add everything to a big pot of water, pour in the (frozen) veggies (I used a frozen mix of baby potatoes, green peas and baby carrots) and any spices you might want.
  2. After 10 minutes or so pour your lentils and let cook for the time needed (usually around 20/25 minutes).
  3. When the lentils are done, you should still have some liquid left in the pot. If not, heat up 1 more cup of water and pour in. Add the couscous, mix well and let rest. Heat your over at 220°C and set a plumcake mold on the side.
  4. Now the fun part begins: add the oats to the pot, mix well. Add the chia seeds and mix well. Add the tabasco, the liquid smoke, the BBQ sauce, the herbs and spices you love and mix – you guessed it – very well. (You might want to add some salt at this point, I didn’t)
  5. If the mixture is too wet, add a few more oats. If it’s too dry add a tablespoon or two of water. Then, gently fold the mixture in the mold and press evenly, making sure the mixture reaches well into the corners. If you want, drizzle a little bit of olive oil on top (I didn’t) and sprinkle some sesame seeds. Put in the oven and let it cook for 55 minutes.
  6. When the top is golden and an inserted toothpick comes out clean, you know it’s ready! Cool for 15 minutes in order for the loaf to set before cutting it… and enjoy!
Recipe Notes

If you wish, you can personalize this basic recipe in many ways: add mushrooms or whole nuts to the mixture. Cover with a layer of BBQ sauce before putting the loaf into the oven. Substitute chickpeas for the lentils and brown rice or quinoa for the couscous… the possibilities are endless! This can also be the perfect way to use up left over lentils ;-)

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