Lentil Loaf Recipe from Forks over Knives book
Saturday, February 18, 2012
Serves 8 (big portions!)
3 cups cooked red lentils (about 1lb after cooking)
One 16 oz bag frozen carrots, defrosted and drained (about 3 cups)
1 large red onion chopped
2 garlic cloves, peeled
1/2 cup fresh italian parsley
2 cups raw walnuts
2 cups uncooked oats (not instant)
2 tablespoons sun-dried tomato powder ( I couldn't find this so didn't use it)
1 tsp poultry seasoning, optional (I did add this)
1. Preheat oven to 350 degrees f
2. Put the lentils, carrots, onion, garlic, parsley, 1 cup of the walnuts, and 1 cup of the oats in a food processor fitted with the "S" blade. Pulse until combined, then continue to process until almost paste-like. Depending on the size of your processor, you might need to do this in several batches. Scrape the mixture in a bowl.
3. Chop the remaining 1 cup walnuts and add to lentil mixture with the remaining 1 cup of oats, the tomato powder and the poultry seasoning. Stir to mix well.
4. Scrape the mixture into a standard loaf pan and bake, uncovered for 50-55 minutes until golden brown. Remove from the oven and let sit for at least 10 minutes, then invert onto a serving dish. Decorate with whole walnuts if you like. Let cool for another 5 minutes then slice.
You can use leftovers in pita-pockets.
Abi's notes: I didn't have frozen carrots so I used baby carrots and I boiled them for a few minutes to soften. They probably could have been cooked a little more or maybe grated carrots would work.
This was a hit in our house. I found that the middle was still a little sticky but slicing and baking a few slices worked pretty well.
Let me know if you try it!