Savory Lentil Loaf
photo by WicklewoodWench
- Ready In:
- 1hr 30mins
- Ingredients:
- 15
- Yields:
-
1 loaf
- Serves:
- 4
ingredients
- 236.59 ml lentils
- 473.18-591.47 ml water
- 1 large onion, chopped
- 1 stalk celery, chopped
- 2 garlic cloves, minced
- 29.58 ml olive oil
- 226.79-283.49 g package prepared polenta, chopped or 236.59 ml gluten free bread, cubed
- 473.18 ml cheddar cheese, shredded
- 1 egg, beaten
- 2.46 ml ground sage
- 2.46 ml ground thyme
- 2.46 ml black pepper
-
Brown Sugar Ketchup Glaze
- 118.29 ml ketchup
- 59.16 ml brown sugar
- 7.39 ml ground mustard
directions
- Pick over the lentils while dry to remove debris or shriveled lentils, and rinse in a strainer. Pour into large saucepan, cover with water and bring to a boil for 2 to 3 minutes. Reduce heat and simmer until tender. Depending on the variety and age, cooking time may take anywhere from 10 minutes to 1 hour.
- Preheat oven to 350. In a skillet, saute the onion, celery and garlic in oil, adding garlic at the last minute.
- In a large mixing bowl, mix the cooked lentils, sauteed vegetables, polenta or bread crumbs, cheese, egg, and spices. Place the mixture in a greased loaf pan.
- Spread top with glaze. Bake for 1 hour at 350. Cool for 5 minutes before slicing or inverting.
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Reviews
-
The family were divided on the sweetness of the sauce/topping,,,but everyone agreed it was a keeper. I used the gf breadcrumbs and it gave a nice light texture but next time I might try the polenta, and maybe some chopped mushrooms. I even had some cold and it was just as nice. I chose this for Spring PAC and I am so glad I did.
RECIPE SUBMITTED BY
joancole
Champaign, Illinois