This lentil loaf is a great protein-rich vegetarian entree for both kids and adults. For a quicker recipe, substitute the tomato spread in the recipe for a store-bought spread, hummus or ketchup.
I personally like to serve this lentil loaf alongside dairy-free mashed potatoes with either Cream & Pepper Gravy or Herb-Scented Mushroom Gravy
.Makes one 9" x 5" loaf
Prep Time: 20 minutes
Cook Time: 1 hour, 00 minute
Ingredients:
- 1 ½ cup dried red lentils, picked over and rinsed
- 2 ¾ cups water
- ½ cup finely chopped onions
- 2 garlic cloves, finely chopped
- 1 t. cumin
- 1 ½ t. salt
- ½ cup wheat germ
- ¼ cup finely diced cilantro
- ¼ cup tahini
- 2 t. cider vinegar
- 2 eggs, beaten
- 1 t. baking soda
- -------------------------
- For the Tomato Spread:
- 1 6-ounce can tomato paste
- ¾ cup sun-dried tomatoes packed in olive oil
- 1 large garlic clove
- 1 t. salt, plus more to taste
- 2 T. honey
- 1 t. olive oil
- 1 t. red wine vinegar
Preparation:
1. Preheat the oven to 400 F. Lightly oil a 9" x 5" loaf pan. In a medium saucepan, combine the lentils, water, onions, garlic, cumin, and salt. Bring liquid to a low boil and immediately reduce heat to a low simmer. Cover and let simmer for 20 minutes, or until the lentils are very tender.
2. Using a fork, stir in the wheat germ and cilantro, mashing the lentils as you stir. Stir in the tahini, vinegar and eggs until consistent. Sprinkle the baking soda over the mixture and stir until mixture just comes together. (The mixture will react slightly with the addition of the baking soda.) Spread the mixture into the prepared loaf pan.
3. Make the tomato spread. Combine all of the ingredients in a blender or food processor, and process until smooth. Add salt and pepper to taste.
4. Spread the tomato spread on top of the lentil mixture, and bake for 25-35 minutes, or until loaf is cooked through but not dry. Serve warm.
