Categories: Vegetarian
Ingredients
- 1 cup dried lentils
- 1/2 cup brown rice (or 1 cup cooked)
- 1 carrot
- 1 onion
- 2 cloves garlic
- 1/4 cup raisins
- 2 slices bread (I used Ezekial 4:9 Sprouted Sesame)
- 1 egg
- 2 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 1 tsp dried sage (or thyme)
- black pepper
Directions
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o start, boil 2 cups of water and add in your rinsed lentils. Bring it back to a boil, then down to a simmer and let it cook for about 30 minutes. (If all the water goes away add a little more – I had to add about 1/3 of a cup extra) Also cook your rice if you’re not using already prepped brown rice. The instant rice I used cooks in 5 minutes – perfect.
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While your lentils and rice are cooking, prep your veggies.
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Chop the onion and garlic, and peel and grate your carrot.
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Also, toast the bread and then pulse it in your processor to make breadcrumbs.
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You can also use already prepped breadcrumbs – about a cup.
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Now preheat your oven to 350º.
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Next up – cooking the veggies. Heat up a pan with some nonstick spray, and then add in the chopped onion.
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Once that gets soft (about 2 minutes), add in the garlic and let it go for another minute. Then add in the carrot and let it go another minute or two until all the veggies are soft/heated through.
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Last, add in the raisins and cook for one more minute.
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By now, your lentils should be cooked and all the liquid absorbed. Taste one to make sure they are tender, then transfer them to a large bowl.
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You want to mash up at least half of the lentils, and a stick blender works perfectly for this. If you don’t have a stick blender, you can use a potato masher, a ricer, or a food processor. Or a fork. But that will take a long time.
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Now you are ready to combine everything and then bake the loaf! Add into the bowl the veggie mixture, the bread crumbs, the beaten egg, soy sauce, Worcestershire sauce, the dried sage, and black pepper.
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Mix to combine until its a uniform consistency.
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Now spray your loaf pan.
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Then press the mixture down into the pan with your hands so it is packed in there.
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Pop it in the oven for 35 minutes, and when it comes out, the top will be a bit crispy.
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If you don’t have a loaf pan, you can make this in any baking dish really, but just keep in mind that the baking time will vary based on the loaf’s thickness.