Kripalu Recipe: Vegetarian Lentil Loaf
Here's a classic comfort food in a vegetarian version, packed with nutrients.
Serves 4
Preparation time: 1¼ hours.
1¼ cups green lentils
2 cups water
1 bay leaf
3 tablespoons olive oil
½ small onion, diced
1 small carrot, diced
1 stalk celery, diced
1–2 cloves garlic
1 teaspoon dry thyme
1 teaspoon dry oregano
1½ cups toasted bread crumbs
¾ cup grated cheddar cheese
1 egg
2 tablespoons tomato paste
1 tablespoons Worcester sauce
1 teaspoon cumin
1 teaspoon salt
Pinch pepper
Preheat oven to 350 degrees. Bring lentils and water to a boil with bay leaf, reduce to a simmer, and cook until soft, about 20 minutes. Meanwhile, sauté onions, carrots, and celery in olive oil with garlic; add thyme and oregano at the end. When lentils are done, combine all ingredients in a food processor and blend until semi-smooth. Spoon mixture into an oiled loaf pan, cover, and bake for 30 minutes. Remove cover and bake for 15 minutes more. Let cool slightly before serving with millet mash and your choice of gravy.