This “meatless loaf” uses delicious spring vegetables to create a flavorful and nutritious homestyle dish. As with its meaty inspiration, this lentil loaf makes a great weekend dinner and equally good weekday leftovers.
- 1 cup lentils
- 4 cups vegetable stock or broth
- 1 medium onion, diced
- 2 – 3 cloves garlic, minced
- 1/2 pound carrots, grated
- 1/2 pound celery root, grated
- 2 tablespoons olive oil
- 1 cup gluten-free oats, powdered (use a food processor)
- 1/2 cup walnuts, chopped
- 3 tablespoons ground flax mixed with 1/2 cup water
- 1 tablespoon fresh thyme leaves, chopped
- 2 tablespoons fresh sage leaves, chopped
- salt and pepper to taste
For the topping sauce
- 1/2 cup whole canned tomatoes, chopped
- 2 tablespoons tomato paste
1 tablespoon molasses
1 tablespoon balsamic vinegar
- 1 teaspoon red pepper flakes (optional)
- Bring broth to boil, add lentils, and reduce heat to simmer until the lentils are tender and have absorbed most of the broth, about 25 minutes.
- While the lentils cook, start the sauce in a medium sauce pan by heating the tomatoes, tomato paste, molasses, vinegar, and red pepper flakes. Simmer over medium-low heat until the sauce thickens, about 10 minutes. Season to taste with salt and pepper and set aside.
- Saute the onion and garlic in olive oil over medium high heat until tender, about six minutes.
- Add grated celery root and carrot to the sauteed onions, and continue cooking for another two to three minutes. Incorporate the walnuts and herbs, then remove from heat.
- Transfer the saute to a large bowl. Add powdered oats, soaked flax seeds, and cooked lentils. Season with salt and pepper to taste.
- Press the mixture into a greased loaf pan and top with the prepared sauce.
- Bake for 25 – 30 minutes at 350 degrees. Serve warm with vegetable sides.