Thanksgiving Series: Lentil Loaf

November 20, 2017

This lentil loaf is the highlight of my Thanksgiving dinner and it even pleases the non-vegans eaters too. It's full of veggies and plenty of protein from the lentils, take a look:

2 tablespoons olive oil
2 cloves garlic, minced
1 yellow onion, diced
1 large carrot, peeled and diced
1/2 cup corn kernels
1/2 cup peas
2 cups of cooked lentils
1/3 cup of seasoned breadcrumbs
2 tablespoons ketchup
2 tablespoons bbq sauce
Salt and black pepper

Pre heat oven to 350F degrees. In a large skillet, heat the olive oil over medium/high heat. Add the garlic, onion and carrot, sauté until onion is tender. Remove from heat and let it cool slightly. In a large bowl, add half of cooked lentils, mash really well the lentils using a fork. Add the remaining lentils, corn, peas, breadcrumbs and sautéed onion and carrot. Season with salt and black pepper. Mix really well until everything comes together. In a loaf pan, add the lentil mixture, pressing down into the loaf pan. Mix the ketchup and bbq sauce and pour over the lentil loaf, bake for about 30 minutes. Serve and enjoy!

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