Sunday, March 7, 2010

Lentil Loaf


Meatloaf, smeatloaf, double beatloaf, I actually like this un-meatloaf.

Serves 4 (plus some leftovers, maybe...if you're lucky)

Lentil Loaf Ingredients:

2 15oz Cans of Lentils, Drained and Rinsed
1 15oz Can of Diced Tomatoes, Drained
3 Tbsp. Egg Whites, or 1 Whole Egg
For vegan option, soak 1 Tbsp. ground flax in 3 Tbsp. water for 2 minutes and substitute for the egg.
2 Slices of Sprouted Grain Bread, Torn Into Small Pieces
1/4 Cup Minced Onion
3 Tbsp. Ketchup
2 Tbsp. Worcestershire (Annie's Naturals is Vegan, and SO good!)
2. Tsp. Spike (if you are using salt free Spike, add salt to taste)
1/4 Tsp. Dried Sage
1/4 Tsp. Dried Oregano
Olive Oil to Grease Loaf Pan

Combine all but the onion and tomato in a food processor. Pulse 7- 10 times, or until about 3/4 of the lentils and bread are coarsely copped up. The mixture won't combine completely, but that's okay. Scrape the mixture into a large mixing bowl and add the tomatoes and onions. The Spike is pretty salty, but you should taste the mix to see if you want to add more salt.Grease a loaf pan with about 1/2 tsp. of olive Oil. Pour the mixture into the pan and smooth with a spatula. If you want, you can make a fun little ketchup design on top. Bake at 350 or until browned on top.