Lentil Loaf = Celebration Time!
CELEBRATION LENTIL LOAF
Serves 6
This festive main course is rich and tasty on its own, but you can also pair it with vegan mushroom gravy.
Ingredients
1 cup brown lentils, picked over and rinsed
3/4 cup bulgur wheat
8 ounces cremini mushrooms, sliced
1 large onion, chopped
1/2 cup apple cider (non-alcoholic)
2 teaspoons poultry seasoning
1/4 teaspoon fine sea salt
1/2 cup rolled oats
1 red bell pepper, finely diced
1/4 cup chopped fresh parsley leaves
3/4 cup bulgur wheat
8 ounces cremini mushrooms, sliced
1 large onion, chopped
1/2 cup apple cider (non-alcoholic)
2 teaspoons poultry seasoning
1/4 teaspoon fine sea salt
1/2 cup rolled oats
1 red bell pepper, finely diced
1/4 cup chopped fresh parsley leaves
Method
Put lentils in a small saucepan with 2 cups water and bring to a boil over high heat. Cover and simmer until lentils are very tender, about 40 minutes. Drain and set aside.
Put bulgur in a small saucepan with 1 1/2 cups water and bring to a boil over high heat. Cover and simmer until bulgur is tender and water is absorbed, about 15 minutes. Set aside.
In a medium skillet, combine mushrooms, onion, cider and poultry seasoning. Cover and simmer over medium heat until vegetables are very tender, about 12 minutes. Transfer to a food processor and pulse until just chopped. Scrape into a bowl and fold in lentils, bulgur, oats, bell pepper and parsley.
Preheat oven to 375°F. Line the bottom and sides of an 8- or 9-inch loaf pan with parchment paper. Pack lentil mixture into pan and smooth the top. Bake until edges brown slightly, about 1 hour. Cool in pan 15 minutes, then invert it onto a serving plate. Remove parchment and cut the loaf into slices.
Put bulgur in a small saucepan with 1 1/2 cups water and bring to a boil over high heat. Cover and simmer until bulgur is tender and water is absorbed, about 15 minutes. Set aside.
In a medium skillet, combine mushrooms, onion, cider and poultry seasoning. Cover and simmer over medium heat until vegetables are very tender, about 12 minutes. Transfer to a food processor and pulse until just chopped. Scrape into a bowl and fold in lentils, bulgur, oats, bell pepper and parsley.
Preheat oven to 375°F. Line the bottom and sides of an 8- or 9-inch loaf pan with parchment paper. Pack lentil mixture into pan and smooth the top. Bake until edges brown slightly, about 1 hour. Cool in pan 15 minutes, then invert it onto a serving plate. Remove parchment and cut the loaf into slices.
Nutrition
Per serving (about 6 oz/160g): 230 calories (15 from fat), 1.5g total fat, 0g saturated fat, 0mg cholesterol, 110mg sodium, 44g total carbohydrate (10g dietary fiber, 6g sugar), 12g protein
Bulgur wheat and lentils mixed together.
Vegetables sauteeing.
Sauteed veggies are put in food processor to make a paste.
The lentils, bulgur wheat and red peppers are stirred together.
Then add the food processed paste to the lentil mixture. Bake for 45 mins or so and it becomes a loaf!
And voila!!
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