Happy Easter! What are you eating today? I just whipped up this vegetarian lentil "meatloaf".
Up until two weeks ago I was afraid of lentils. Just wasn't sure what they were, how to cook with them, how they tasted, etc. I avoided them. However, I saw this recipe for lentil tacos over at Healthy Junky. And she was right they are so good! I highly recommend you try her lentil tacos! Previously, we were buying Fantastic Foods vegetarian taco "meat" to make tacos with. I have to say, I think we like the lentil tacos better! And the added bonus is that they are cheap! I paid $1.00 per bag and the bag is usually enough for 3 meals. Also when I looked at the nutrition facts, lentils are a great fiber and protein source. I am now a lentil lover :) Hopefully, I can make you one, too.
Inspired by this recipe
- 4 tablespoons of ketchup
- 1 teaspoon vegetarian Worcestershire sauce OR 2 tsp bbq sauce
Method (Serves 5)
Combine the lentils, vegetable stock, 1⁄3 cup of water, and bay leaf in a medium saucepan. Bring to a boil, then decrease heat to low, cover, and cook for approximately 25 minutes, until all liquid is absorbed. Once done, add in the bulgur or oats and 1 cup of boiling water, cover, and simmer for an additional 9 minutes. In the meantime, preheat the oven to 375°F and coat a glass or non-stick loaf pan with cooking spray. Combine the sauce ingredients in a small bowl.
Once the bulgur or oats have cooked, remove the bay leaf from the mixture, remove saucepan from heat, and add all the rest of the ingredients to the saucepan (except sauce). Thoroughly mix all ingredients. Transfer the mixture to the sprayed loaf pan. Gently press the mixture towards the bottom of the pan in order to make a "loaf" shape. Drizzle the sauce over the top of the loaf.
Cover the loaf pan with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 8 minutes. Remove loaf from the oven and let it rest for 10 to 15 minutes before slicing.