Friday, July 4, 2008

Lentil Loaf

My son Brody, who is now 11, has been a vegetarian since he started eating solid food, and now is learning how to cook. This is a recipe that we created together. We had a great time cooking and eating this tasty lentil loaf.

Lentil Loaf
by Penny Rich
serves 6-8

1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced or pressed
1 large carrot, grated
2 cups cooked lentils
1 cup uncooked oatmeal
1/4 cup TVP
1/4 to 1/2 cup vegetable broth, or water
1 tablespoons flaxseed, ground
1 teaspoons Italian seasoning
2 tablespoons nutritional yeast
2 tablespoons ketchup, plus 1/4 cup for top*
Dash Worcestershire sauce*
2 tablespoons soy sauce
Pepper to taste

Preheat oven to 375 degrees. Spray a loaf pan with oil. Sauté the onion, garlic and carrots until soft. Add to large mixing bowl along with remaining ingredients. Begin mashing ingredients and then switch to a spoon and mix well. Mixture should be moist. Press into the pan and brush the top with 1/4 of ketchup.
Bake for 45-50 minutes. Cool loaf for 10 minutes before serving.

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