Lentil loaf is great to make for dinner, but the best part about it is when you have leftovers. It makes great sandwiches, almost like a pate. A slice of lentil loaf, lettuce, tomato, vegan mayo and a squeeze of mustard, on fresh bread served with a dill pickle. Feels like I am reading a deli menu.
- 1 cup dried brown lentils-cooked
- 1/2 cup brown rice-cooked
- 2 tbsp-sunflower oil
- 1 onion-small diced
- 1 carrot-minced
- 1 celery stalk-minced
- 2 cloves garlic-minced
- 2 tsp poultry seasoning
- 1/2 cup oats
- 2 tbsp ground flax seed-mixed with 6 tbsp boiling water
- 2 tbsp dijon mustard
- 2 tsp apple cider vinegar
- 1 tbsp balsamic vinegar
- 1/4 bread crumbs
- 1 tbsp nutritional yeast
- 4 tbsp flour
- sea salt
- freshly ground pepper
- 1/4 cup ketchup
Cover lentils with water and cook until soft then drain them.
Cook rice according to directions.
On medium high heat in a saute pan, add oil, onion carrot, celery, and garlic, saute for 4-5 minutes, until soft.
Add poultry seasoning.
In a large bowl mix lentils and rice and onion mixture together.
Add the rest of the ingredients, mixing well to form a mushy consistancy.
In a greased loaf pan, pat down the mixture. Spread ketchup all over the top.
Bake in a 375 oven for 45 minutes