Friday, 12 October 2012

Foodie Fridays #10 - Savoury Lentil Loaf

Last weekend I tested out a new recipe for our Thanksgiving dinner, and I am happy to say it was a huge success. Everyone enjoyed this tasty loaf, and so I'm passing it on to you. It's packed with protein, and depending on how fussy your kids are, you can hide any additional veggies in it to make sure their getting everything they need. Vegetarian or not, it's a delicious alternative to traditional meatloaf.

Velo Family's Thanksgiving dinner,
complete with "stuffing"

1 1/2 cups dried lentils
3 1/2 cups broth
2 onions, diced
2 cloves of garlic, minced
1/4 cup shredded carrots
3 tbsp olive oil
bread crumbs
1/2 tsp salt
1/4 cup ketchup
1/2 tsp sage
1/2 tsp Italian seasoning
1 egg


Preheat Oven to 350 degrees F

In a large pot, simmer lentils in broth until cooked, about 30 minutes. Drain and half mash. Saute onions and garlic until soft, then combine with the lentils, along with carrots and oil. Add egg, bread crumbs, salt, spices and ketchup and combine until well mixed. Gently press into a lightly greased pan and bake for 1 hour or until golden brown. Allow to cool slightly before serving. Serve with gravy and other fixings.

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