Lentil Loaf

Posted byCarol WingPosted inCREATETags:, , , ,
Hardy and heart healthy!
  • 1 bag lentils plus 1 cup small red lentils
  • 4 celery stalks
  • 2 onions
  • 10 oz mushrooms
  • 4 garlic cloves
  • 1/4 cup cooking sherry
  • 6 oz tomato paste
  • 1/4 cup basil
  • 1/4 cup oregano
  • 1-2 Tbsp crushed red pepper
  • 2 Tbsp chili powder
  • 1 Tbsp salt
  • 1/4 cup mustard
  • 1/4 cup molasses
  • 2 cups oats
  • 1 cup teff flour

Soak lentils 15-30 minutes. Drain and rinse. Place in pot with enough water to cover by 1 inch. Boil, then simmer 20 minutes, adding more water if needed. Meanwhile, chop veggies and set aside. Mix sauce, starting with tomato paste through molasses.

Drain lentils. Preheat oven to 350F. Heat some oil in a pan and sauté veggies with sherry. When soft, add lentils. Then mix in sauce. When blended, stir in oats and teff. Press into 2 or 3 oiled loaf pans. Bake 45 minutes then remove and let sit at least 15 minutes to cool. Enjoy now or freeze for later!

2 thoughts on “Lentil Loaf”

    1. Teff flour is made from the Ethiopean teff plant and is naturally gluten-free. It has a slightly nutty flavor too. It can be found in the grocery store, usually in the Bob’s Red Mill section. I use it a lot instead of wheat flour because of its high nutritional value.

      Like

      Reply

Leave a reply to Susan Haug Cancel reply