Welcome to another recipe post!
I’ve been looking for straight forward, practical, easy, tasty recipes that can be eaten hot or cold, and High Carb Hannah’s Lentil Loaf fits the bill perfectly.
HCH Lentil Loaf
1 cup brown lentils
1/2 cup red lentils
1 carrot, finely chopped
2 celery stalks, finely chopped (I left these out)
1/2 red onion, finely chopped
1 red, orange, or yellow bell pepper, finely chopped
3 cups water
Flax egg: 3 Tbspns ground flax seeds
6 Tbspns water
1-1/2 cups oats, blended or processed to make a flour
Seasonings: 1 Tbsp Italian seasoning 1 tspn fennel (I used punch puran), 1 tspn onion powder (I left this out) 1/2 tspn cayenne (optional)
salt (my addition)
2 tspoons bouillon (my addition)
Ketchup (or Glaze see below)
Preheat oven or air fryer to 350˚F.
Bring all ingredients from lentils to water to a boil, then reduce heat and simmer uncovered until liquid is absorbed. Meanwhile, mix flax seeds and water to make a flax egg. Set aside. Process the oats into a flour and set aside. Mix seasonings and flax egg together and set aside. When lentil-veggie mixture is done cooking, take off heat and mix in oat flour and seasoning mix. Spread mixture into loaf pan or pans and put into oven/air fryer. (I used two tins and made two smaller loaves.)
Cook uncovered for 15 minutes. Take out loaf, spread ketchup on top of loaf and continue baking for another 5 minutes.
Alternative glaze for loaf:
3 tbspns brown sugar
3 tbspns tomato paste
3 tbspns apple cider vinegar
3 tbspns Worcestershire sauce (I used 1 tbspn of tamari soy sauce)
This lentil loaf makes a great base to add other flavours and textures…I’m thinking cashew and apricot or almond and date to make a slightly sweeter loaf, or mushrooms and tamari to give it more umami.
This lentil loaf works well with no fat or oil, but I added a little salt and two teaspoons of bouillon powder after experimenting a few times.
It’s delicious hot, and with the tomato topping, perfect cold…it went down well on the sharing table at our charity dance event!
You can freeze it…I cut into portion sizes and freeze this way, so you can extract just one slice if you wish.