|Lentil meatloaf; looking like the real thing.|
I never tell my husband what I'm making as I cook it. I requested that he cook lentils in vegetable broth and cook brown rice for it to be ready when I get home and I would finish dinner. If I leave it a mystery, he can't pass judgment before he tries it - it took about 3 years for me to learn this handy trick. I recommend it for both husbands and children ('communication is the key' is marriage BS).
I always just guestimate when I add ingredients to a dish, but here is more or less the recipe I used for lentil "meatloaf". Make modifications where you deem necessary.
- 1 cup dry lentils
- 3 cups vegetable broth (I prefer organic low sodium)
- 1 1/2 cups of cooked brown rice
- 1 small onion
- 1 clove of garlic minced
- 2 tablespoons Olive oil
- 1/4 cup panko breadcrumbs (thats the only kind I had in the cupboard)
- 1/4 cup whole wheat flour
- 1 egg
- 1/4 BBQ sauce
- 2-4 tablespoons ketchup (definitely organic ketchup!)
- 1 tablespoon spicy brown mustard
- 1/2 teaspoon Cumin
- Chopped sprig of fresh sage (about 1 loose tablespoon)
So excited to already have sage in the garden!
- Salt and pepper to taste
Mash the lentils until half of them are mashed, leave a few whole for texture.
In a saute pan cook the garlic and chopped onion in the 2 tablespoons of Olive oil just until the onions become slightly translucent (5-ish minutes). You could also add some mushrooms and green pepper to this if you prefer. I added a little salt and pepper at this time too.
|Lentil rice mixture with fresh sage from the garden|
Press this mixture into a bread pan and to the best of your ability spread some ketchup over the top to make it look pretty.
Cook @350 degrees for an hour. I only cooked mine for 40 minutes and it wasn't as firm as I wanted. I recommend the full hour and also allowing it to cool for 10-15 minutes after you take it out of the oven for it to firm up a bit.
|The Shed BBQ Sauce. Pure Magic.|
On the side I made mashed Yukon Gold potatoes with vegetable gravy. For the gravy I just sauteed some mushrooms, garlic and onions in olive oil and about 2 tablespoons of butter. I added some fresh sage, salt and quite a bit of pepper. When the onions and mushrooms were cooked through I added in the remaining 2 or so cups of vegetable broth that I cooked the lentils in, well mixed with 3 tablespoons of whole wheat flour. Continually stirring until thick. Who says vegetarian can't be comfort food?
And the leftovers? Slathered a little more of that magic BBQ sauce with a slice of lentil loaf on a whole wheat bun for a mock BBQ pork sandwich. Can't wait!
|The finished product.|
Lentil meatloaf, yukon gold mashed potatoes,
vegetarian gravy and organic salad mix.