Coach Nicole's Vegetarian Lentil Loaf
Introduction
A hearty, homecooked meal that everyone will love! Serve with steamed broccoli and sweet corn for a complete vegetarian meal.
Ingredients
1.5 cups dried lentils, rinsed
2 yellow onions
2 Tbsp olive or canola oil
3 cups brown rice (cooked)
1 (6-ounce) can of tomato paste
1/2 cup ketchup
1 tsp marjoram
1 tsp sage
1 tsp garlic powder
1/2 cup cherry tomatoes, quartered
3/4 cup tomato sauce (or pasta sauce)
Additional ketchup or salt to taste
2 yellow onions
2 Tbsp olive or canola oil
3 cups brown rice (cooked)
1 (6-ounce) can of tomato paste
1/2 cup ketchup
1 tsp marjoram
1 tsp sage
1 tsp garlic powder
1/2 cup cherry tomatoes, quartered
3/4 cup tomato sauce (or pasta sauce)
Additional ketchup or salt to taste
Directions
Rinse the lentil and cook them in 3-4 cups water until soft (about 30 minutes). Drain excess liquid. Mash lentils slightly.
Meanwhile, peel and chop both onions, cooking them on a skillet with the oil until translucent or golden.
In a large pot or bowl, combine mashed lentils with onions, rice, tomato paste, spices, quartered tomatoes, and pasta sauce until mixed well.
Press mixtured into a well-oiled loaf or baking dish. Spread 1/2 cup ketchup across the top. Bake at 350-degrees for 1 hour.
Add additional ketchup to taste. Will keep (covered) in the refrigerator for 7-10 days.
Meanwhile, peel and chop both onions, cooking them on a skillet with the oil until translucent or golden.
In a large pot or bowl, combine mashed lentils with onions, rice, tomato paste, spices, quartered tomatoes, and pasta sauce until mixed well.
Press mixtured into a well-oiled loaf or baking dish. Spread 1/2 cup ketchup across the top. Bake at 350-degrees for 1 hour.
Add additional ketchup to taste. Will keep (covered) in the refrigerator for 7-10 days.
Number of Servings: 10
