Originally published in the January 2013 issue. Photo by Maya Visnyei.
Savoury Lentil "Meatloaf"
1 h 50 min
Take on a meatless meal with this lentil loaf. It's hearty, packed with flavour and tastes great on a fluffy white bun the next day.
- 2 cups green lentils
- 4 cups water
- 2 tbsp olive oil
- 1 cup finely chopped yellow onion
- 1/2 cup peeled, grated carrot
- 1/2 cup peeled, grated parsnip
- 3/4 cup quick-cooking oatmeal
- 1 cup grated cheddar
- 2 tbsp low-sodium soy sauce
- 1 tbsp chopped thyme
- 2 tsp chopped garlic
- black pepper
- 2 large eggs , beaten
- 2 tbsp tomato paste
- 1 tbsp Worchestershire sauce
- 1 tsp brown sugar
- 1/4 tsp Asian chili sauce
- Combine lentils and water in a saucepan over high heat. Bring to a boil, cover, turn heat to low and simmer for 25 to 30 min or until lentils are very soft. Drain any remaining water and use a potato masher to mash lentils.
- Heat oven to 350F. Line the bottom of a 9 x 5-in. loaf pan with tinfoil and grease pan and foil with olive oil.
- Heat oil in a skillet over medium, add onion and sauté until soft and lightly golden, about 4 min. Scrape into a mixing bowl with lentils, carrot, parsnip, oatmeal, cheese, soy sauce, thyme and garlic, and season with salt and pepper to taste. Stir in eggs.
- Pack mixture into prepared pan and level top. Combine tomato paste, Worcestershire, sugar and chili sauce in a bowl and spread thickly overtop of loaf.
- Bake for 50 to 60 min or until top is slightly cracked and loaf is firm in the centre.
- Let stand 10 min to firm up, then run a knife around the edge, turn out, slice and serve.
Most Worcestershire sauce isn’t vegetarian (hi, anchovies!), so look for a fish-free variety at your local health food store to make this a truly meatless meal.
Nutrition (per serving)
- 13 g,
- 43 g,
- 19 g,
- 14 g,
- 489 mg.