Thanksgiving Lentil Loaf

[Guest guest]

I developed the following recipe over several years. I am hoping the

instructions are clear - any feedback is welcome. - Susan

 

Thanksgiving Lentil Loaf

 

1 ½ cups lentils

2 to 3 cups cooked brown rice

2 cups diced onions

2 cups grated carrots

2 cups diced celery

4 chopped mushrooms

or 2 cups chopped mushrooms and 2 cups chopped zucchini

1 cup ground walnuts

½ cup olive oil

3 bay leaves

1 Tbsp. basil

2 tsp. lemon thyme

2 tsp. marjoram

2 tsp. coriander

1 tsp. rosemary

1 Tbsp. sage

1 ½ Tbsp. salt

1/3 to 1/2 cup vinegar (to taste)

 

1. Sort and wash 1 ½ cups lentils. Add 7 cups water, bay leaves, basil,

lemon thyme, marjoram, and coriander and bring to a boil. Cover loosely

with a lid and simmer until lentils are soft (about 45 minutes). Check

periodically and add more water if necessary.

2. Strain cooked lentils and remove bay leaves. Save broth to make gravy.

3. Preheat oven to 350°.

4. In 7- or 8-quart pot (it should be big enough to mix everything together)

sauté onions until soft in ½ cup oil.

5. Add rosemary, sage, salt, vinegar and nuts to the onions and mix

together.

6. Add carrots, celery, mushrooms in that order and mix together.

7. Cook for 5 to 10 minutes, stirring occasionally, until vegetables are

softened and the liquid from the vegetables and vinegar evaporates. The

drier the this mixture is the less time in takes for the loaf to bake and

the firmer the texture of the loaf. However, you don’t want to cook this

mixture too much, or the veggies will be overcooked in the loaf. So, this

is where the “cooking as an art” bit comes in.

8. Fold in strained lentils and mix. Then fold in 2 cups of cooked brown

rice. Mix thoroughly. Add more rice if necessary and adjust seasoning if

necessary.

9. Place mixture in an oiled 9” x 13” rectangular baking dish. A shallow

dish works best, allowing the moisture to evaporate for a drier texture.

10. Bake at 350 ° over for 15 minutes. Spray oil or brush oil over the top

of the loaf to brown the top while baking.

11. Bake for additional 15 minutes. Spread ketchup evenly over the top of

the loaf.

12. Bake for addition 15 minutes or until loaf is done.

[Guest guest]

Susan, the lentil loaf and tamari gravy sound delicious! Thanks for

sharing!

LaDonna

 

-

Thanksgiving Lentil Loaf

 

 

> I developed the following recipe over several years. I am hoping the

> instructions are clear - any feedback is welcome. - Susan

>

> Thanksgiving Lentil Loaf

>

> 1 ½ cups lentils

> 2 to 3 cups cooked brown rice

[Guest guest]

Susan Beck <gardenlight

 

>Thanksgiving Lentil Loaf

 

Mmmm! That sounds great! I will try it and (hopefully) get

back to you! :-) Just in time for Canadian Thanksgiving too!

 

Deborah