Lentil Loaf

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.

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