The cliche vegetarian dish…lentil loaf! It can be mushy, bland and disgusting, or it can be quite tasty…if you are not afraid to use some seasoning and nice flavors. I looked at a few recipes to get ideas, then made this one up based on flavors I like, which include mushrooms and caramelized onions.
|Lentil Loaf topped with almond meal for texture.|
- 1/3 C. olive oil for sauteing
- 4 C. cooked lentils
- 2 C. cooked brown rice
- 1/2 C. chopped Vidalia or Texas Sweet onion
- 1/4 C. minced green onion
- 2 cloves fresh garlic, minced
- 1/2 red bell pepper, diced
- 1 green chili, diced
- 4 oz. chopped crimini or button mushrooms, sliced
- 1 portabella mushroom – scrape out gills and cube
- 2 tsp. balsamic vinegar
- 1 Tbsp. Bragg’s Liquid Aminos or Soy Sauce
- 2 Tbsp. ketchup, separated (1 Tbsp. will be mixed in during sauteing, 1 Tbsp. will be mixed in later)
- 1/4 C. almond meal, plus additional 1/4 for sprinkling on the top
- 3 Tbsp. Chia seed paste (see note)
- Optional: 1 tsp. Sriracha
1. Preheat oven to 350 degrees (F). Saute onions over medium-high heat until they just begin to caramelize. Add red pepper and green chili. Continue to saute over medium-high heat for 7-8 minutes.
2. Add chopped mushrooms, balsamic vinegar, Bragg’s and 1 Tbsp. ketchup. Cook for 8 more minutes, stirring occasionally.
3. Combine sauteed vegetable mixture, rice, lentils, 1 additional Tbsp. ketchup, 1/4 C. almond meal, chia paste and Sriracha. Stir gently until all ingredients are combined uniformly.
4. Spread mixture into a 9″ x 12″ glass baking pan that has been greased or sprayed. Top with additional almond meal. Bake for 35 minutes.
NOTE: Chia Seed Paste – To make paste, combine chia seeds with water, in a 1:2 ration. Stir and let sit for 10 minutes or so. The chia seeds will expand and turn into a gel-like consistency.