Heritage Lentil Loaf
Full of the earthly flavor of mushrooms, this hearty red lentil has bright flecks of sun-dried tomatoes and parsley, this vegan loaf has a Mediterranean flare and can stand up with the best of them.
Serve slices of the loaf cold with a green salad or steamed vegetable. Alternatively set the whole loaf on a platter surrounded by wholegrain toast or crackers, and serve as a hors d’oeuvres.
Serves 8
At Nature’s Path we recommend you use organic ingredients whenever possible.
This recipe was created especially for Nature’s Path® by Lorna Sass, the award-winning cookbook author of Whole Grains, Every Day, Every Way and Whole Grains for Busy People
Ingredients:
- 1/2 c. (1/2 oz.) dried mushrooms
- 1 lb. (2 1/2 c.) red lentils
- 5 c. water
- 1 tsp. salt, plus more to taste
- 1 tsp. dried thyme
- 1 c. Nature’s Path® Heritage Flakes or Heritage O's
- 2 tbs. olive oil
- 2 c. finely chopped onion
- 2 cloves garlic, minced
- 2 tbs. balsamic vinegar
- 1/4 c. minced parsley, plus a few whole leaves for garnish
- 1/4 c. finely chopped sun-dried tomatoes (oil-packed)
- Freshly ground black pepper
Directions:
- If mushrooms pieces are large, snip or break into tiny bits. If mushrooms feel sandy, rinse them.
- Combine mushrooms, lentils, water, salt, and thyme in a large, heavy saucepan. Cover and bring to a boil. Simmer until almost tender, 10 to 15 minutes. Stir in Heritage O's. Add a little water if mixture seems dry. Cover and continue cooking until lentils are soft and Heritage O's have softened, about 5 minutes more.
- While lentils are cooking, heat oil in a large skillet. Add onions and cook over medium heat until lightly browned, stirring occasionally, about 5 minutes.
- Stir in garlic and cook another minute. Stir in vinegar and cook just until it evaporates, about 20 seconds. Stir onion mixture, parsley, and 3 tablespoons sun-dried tomatoes into lentils. Season to taste with salt and pepper. Let cool for 15 minutes.
- Line bottom and sides of standard loaf pan with a one large piece of plastic wrap. Arrange a few whole parsley leaves and remaining sun-dried tomatoes decoratively on bottom. Pour in lentil mixture and smooth off top. Cool to room temperature. Cover and chill until firm, about 1 hour, or up to 5 days. (Flavor improves over time.)
- To serve: Turn out onto a plate and gently peel off plastic wrap. Cut into 8 to 10 slices.
