Lentil loaf

Which I really want to call Yentl Loaf as some sort of homage to the mighty Babs because clearly I am hilarious.

Lentil Loaf

  • 1/2 cup green lentils
  • 1/3 cup red lentils
  • 1 1/2 cups stock
  • 1 tsp olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 2 zucchini, grated
  • 1 carrots, grated
  • 1/2 red capsicum, diced
  • 2 cobs corn, kernels cut off
  • 125 g firm tofu, cubed
  • 1 1/2 cups fresh 5-grain breadcrumbs
  • 2 eggs
  • 1/2 lemon, finely grated zest and juice
  • 2 tbs fresh herbs
  1. Combine the lentils with the stock, bring to the boil and simmer for 20-30 minutes or until all the fluid has been absorbed.
  2. Preheat the oven to 180C and line a loaf tin w/ baking paper (I made two smaller loaves)
  3. In a deep frypan, heat the oil and saute the onion and garlic until soft
  4. Add the carrot and zucchini (I grated them in the food processor as grating by hand is for pussies), corn and capsicum and cook for a minute or 2
  5. Fold through the tofu, breadcrumbs (keep a handful aside to scatter over the top), eggs, lemon rind and juice and herbs
  6. The mixture should be wet but not runny
  7. Spoon into the baking dish and cook for 40-50 minutes until firm to touch
  8. Let cool in the tin for 10 minutes, then cut into thick slices

 

I reckon you could make them a little wetter, roll them as patties and make lentil burgers.

The variations on this are infinite. I loved it. Oscar loved it. Felix and Jasper hated it. I served it with salad, avocado and a dollop of sour cream (and chilli sauce for me, sweet chilli for Felix). It would rock with a salsa type creation with fresh chilli to give it some kick, but it was the day before fruit and veg shop day, so no fresh tomatoes to work with.

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