Lentil Loaf

Lentil Loaf

Russell Simmons' go-to vegan loaf recipe is bound to wow die-hard meat lovers. This lentil loaf is a healthier alternative to the typical meatloaf at Sunday dinner. All the ingredients of this mouthwatering "meat" loaf are meat-free! Eating plant-based foods comes with a string of benefits: They're high in fiber and antioxidants and low in saturated fats and cholesterol. Lentils, the main ingredient, are inexpensive, filled with nutrients and provide 15 percent of your daily recommended protein. Here's a recipe to kick-start going vegan, without going cold turkey. 

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1 cup Dry lentils (well rinsed)
2 1/2 cups Water
1/2 tsp Salt
2 tbsp Olive oil
1/2 Medium onion (diced)
1 Medium carrot (diced)
1/2 tsp Pepper
1/2 tsp Soy sauce (optional)
3/4 cup Rolled oats (finely ground)
3/4 cup Bread crumbs

Combine lentils, water and salt in a saucepan. Bring to a boil. Reduce heat, cover, and simmer until water is nearly gone and lentils are very soft, with splitting skins, about 45 minutes.

Preheat oven to 400°.

Heat 1 tablespoon of olive oil. Add onion and carrot, and sauté. Stir frequently, until soft, about 5 minutes.

Mix lentils, onions, carrots, pepper, and soy sauce. Mix in the ground oats and bread crumbs.

Spread the mixture into the baking dish. Drizzle with the other tablespoon of olive oil. Cook for 30 to 40 minutes until lightly brown on top.

Serve with mashed potatoes and gravy to the "meat and potato" lovers in your life.

This recipe is courtesy of www.theveggietable.com.

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