We were invited to a potluck and I was specifically requested to bring “something vegetarian for everyone to try”. I honestly was so excited by this request so I spent a lot of time thinking about what to bring. I thought about something with bold flavors like a curry, but then thought that not everyone likes curry. I though about something tex-mex, but not everyone like cilantro. And then I settled on it…..Lentil Loaf!
I have made this lentil loaf a couple of times and the few people that have tried it have received it well. It has a very familiar and comfortable flavor. The mix of carrots, mushrooms, lentils, onions, rice and cheese blend so well. The herbs add subtle flavor. And the best part is that at first glance looks a lot like a meat loaf.
In terms of ingredients, they are mostly pantry and fridge staples. The only things that I had to buy before I could make the recipe were a can of lentil and a container of mushrooms.
**I forgot to include dried basil and the ketchup in the picture of the ingredients.**
This recipe is also fantastic because it can be prepared a head of time, kept in the fridge and then baked just before supper time.
Ingredients
- 1 Tablespoon of olive oil
- 1/2 of a medium onion chopped finely
- 1 1/2 cups grated carrots
- 1 1/4 cup of finely chopped mushrooms
- 1 can of lentils drained and rinsed
- 1/2 cup cooked brown rice
- 2 eggs
- 1 cup grated cheddar cheese
- 1 teaspoon dried parsely
- 1 teaspoon dried basil leaves
- 1/2 teaspoon of garlic powder
- salt and pepper
- 2 Tablespoons of ketchup
Instructions
- Heat oil in pan. Sautee vegetables (carrots, onions and mushrooms) until tender and much of the liquid from the mushrooms is cooked off.
- Combine in a large bowl cooked vegetables with the rest of the ingredients except for the ketchup.
- Put half of the mixture in the food processor and process about 10 seconds so that some of the mixture is coming together but not smooth. Add the contents of the food processor back to the large bowl and stir to combined.
- Put into a greased loaf pan. Refrigerate until ready to bake.
- Once ready to bake, preheat the oven to 350F. Brush kethcup on top of lentil loaf. Bake for 30-45 minutes, until middle reaches internal temperature of at least 74C.
- Let cool a little before cutting up and serving. Enjoy!