Photo: Maya Visnyei
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
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.
Calories 389, Protein 13g, Carbohydrates 43g, Fat 19g, Fibre 14g, Sodium 489mg.
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.
Originally published in the January 2013 issue. Photo by Maya Visnyei.
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