Cooking quickly without soaking, offering a robust, “meaty” flavor and providing a good vegetarian source of protein, fiber and iron, lentils are a must for fast, healthy weeknight meals. If you’re limiting your lentil usage to soups and stews, check out this vegetarian loaf. Prep ahead and let the mixture sit refrigerated overnight. When you’re ready to go, stick it in the oven and whip up a side of Cauliflower Mashed “Potatoes” and Zesty Green Beans and you’ve got a nutritious, family-size meal in less than an hour.
Vegetarian Lentil “Meatloaf” with Rosemary & Onions
Recipe courtesy of Sarena Shasteen
Yields 3 miniature loaves
Ingredients
Loaves
1-½ cups Bob’s Red Mill Gluten-Free Quick Cooking Oats
1 cup Bob’s Red Mill Lentils
½ cup dried shiitake mushrooms
¼ cup Bob’s Red Mill Chia Seeds
2 Tbsp. fresh, chopped rosemary
1 tsp. garlic powder
½ tsp. salt
¼ tsp. pepper
4 cups water
¾ cup salsa
Topping
1 Tbsp. Bob’s Red Mill Brown Sugar
½ cup sautéed red onion, sliced
1/3 cup organic ketchup
Directions
- In a large pot, combine lentils and mushrooms with water and bring to a boil. Reduce heat to simmer and cook for about 20 minutes or until lentils are tender. Drain or pour out any leftover water after cooking.
- Add oats, chia seeds, rosemary, garlic powder, salt, pepper and salsa to pot and mix until combined. Place pot in fridge to cool.
- Once completely cooled, preheat oven to 400 degrees F.
- In a small bowl, combine all ketchup and brown sugar for topping. Set aside.
- Remove lentil mixture from fridge and portion it out equally into three miniature loaf pans. Top lentil mixture with ketchup topping.
- Bake for 30 minutes. Remove, top loaves with onions and bake for 20-30 more minutes.