LENTIL LOAF
original here:
https://www.allrecipes.com/gallery/lentil-recipes/
https://www.allrecipes.com/recipe/246344/delicious-lentil-loaf/
This is a good recipe, but once in a lifetime is enough...
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Instead of olive oil, I used the microwave to "stir fry" the vegetables. Freezing and thawing will do the same. Canned (instead of fresh) mushrooms are already "cooked."
Instead of greasing the pan, I use parchment paper.
Regular medium-size bread loaf pan.
For the glaze I used 2 Tbls. ketsup, 33 calories per ounce.
Aside from omitting the olive oil, I also omitted the onion powder but only because it is not a part of my spice cabinet. However, I think I made up for that by using a LARGE onion.
This should be a good recipe for disguising the taste of diatomaceous earth. If we figure ≈8 servings per loaf and ≈1 tsp. per serving, then add ≈3 Tbls.. d.e. to the flour mixture.
1 cup brown lentils 6.8 ounces, 680
in 2 ½ cups water
3 tablespoons ground flax seed 105
⅓ cup water
2 tablespoons olive oil
1 onion, minced 11½/ounce
1 cup minced fresh mushrooms 1 can 20
1 cup minced celery 4/ounce
2 large cloves garlic, minced 1T. powder 28 or 1 clove 4
¾ cup quick-cooking oats 225
½ cup all-purpose flour 2.75 ounce 283
1 teaspoon dried basil
1 teaspoon ground black pepper
1 teaspoon salt
½ teaspoon onion powder
Combine 2 1/2 cups water and lentils in a saucepan; bring to a boil. Reduce heat, cover saucepan, and simmer until all the liquid is absorbed and lentils are tender, 20 to 30 minutes.
Mix 1/3 cup water and ground flax seed together in a bowl; set aside until thickened, at least 10 minutes.
Heat olive oil in a large pot over medium heat; cook and stir onion, mushrooms, celery, and garlic until softened and liquid from mushrooms has evaporated, 5 to 10 minutes.
Preheat oven to 350 degrees. Grease a loaf pan.
Transfer cooked lentils to a food processor and pulse until about 75 percent of lentils are mashed. Mix onion-mushroom mixture, flax seed-water mixture, oats, flour, basil, black pepper, salt, and onion powder into lentils until well combined. Press lentil mixture into the prepared loaf pan.
Glaze: ¼ cup ketchup ¼ cup brown sugar
2 tablespoons mustard 2 tablespoons smoky barbeque sauce
Combine ketchup, brown sugar, mustard, and barbeque sauce in a saucepan over medium-low heat; cook and stir until glaze is smooth and brown sugar is dissolved, about 5 minutes. Remove saucepan from heat.
Bake loaf in the preheated oven for 35 minutes. Spread 1/4 cup glaze over lentil loaf; continue baking until cooked through, 10 to 15 minutes more. Serve lentil loaf with remaining glaze on the side.
