Okay, so the past few days I have felt a little blah. Tired. What’s the first thing I do? Consider my diet. What’s missing? IRON!! This prompted a search for some of the best iron-rich food sources for a plant-based diet, which lead to … lentils. You can read more about lentil’s here. This recipe is adapted from The Simple Veganista’s vegetable lentil loaf, and, oh my, did it turn out delicious. I had to tweak a few ingredients due mainly to not having them in my pantry. This recipe was approved by my boyfriend, a connoisseur of meatloaf.
- 1 cup dry lentils (I used green)
- 2 1/2 cups water
- 3 tablespoons flaxseed meal (ground flaxseeds)
- 1/3 cup water
- 2 tablespoons olive oil for sauteing
- 3 garlic cloves, minced
- 1 large onion, finely diced
- 1 carrot, finely diced or grated
- 1 1/4 cup rolled oats
- 1 tsp garlic powder
- 1/2 tsp cracked pepper
- 1 tsp chilli powder (more or less)
- Sea salt to taste
- 1/2 cup marinara sauce
- 2 Tbsp pure maple syrup
- Rinse lentils and place them in a large pot with 2 1/2 cups of water. Bring to a boil, reduce heat, cover and simmer for 40 minutes. Remove lid and set aside to cool.
- Preheat oven to 350 degrees F. Grease a 9 inch loaf pan with nonstick cooking spray or line with parchment paper.
- Mix flaxseed meal and 1/3 cup water in a small bowl and place in the refrigerator to set for about 10 minutes.
- Place large pan over medium heat and add olive oil. Once oil is hot, add in garlic, onion, and carrots. Saute for about 5 minutes or until onions are translucent and carrots begin to soften a bit. Transfer to a large bowl and add in the rest of the spices.
- Using a blender or food processor, blend 3/4 of the lentils. Transfer to the bowl with the sauteed veggies, and stir in the remaining lentils along with the oats and flaxseed meal. Add salt and pepper to taste.
- Add mixture to prepared loaf pan, pressing and smoothing to the side to make sure it bakes evenly.
- Prepare glaze by combining marinara and maple syrup in a small bowl. Spread over the loaf and bake for 45 minutes. Remove from heat and cool for 5-10 minutes.
*Adapted from Simple Veganista