Your Life: Lentil LoafPosted: Updated:
2 tsp. olive oil
1 leek, washed and julienned
1 piece fresh ginger root, peeled and grated
1/2 fresh coriander (cilantro), washed and de-stemmed
1/2 tsp. ground cumin
1 onion, peeled and quartered
2 carrots peeled and chopped
3 garlic cloves, smashed
1/2 bunch fresh parsley, washed and de-stemmed
1 Tbsp. pumpkin seeds
1 oz. oat bran
1 Tbsp. vegetable bouilion
1 can haricot beans, rinsed (Navy beans, White beans, Great Northern beans)
1 1/2 cup cooked brown rice
1 1/2 cup cooked lentils
Pre heat oven to 375 degrees.
Place a piece of parchment paper in a loaf pan and lightly grease with 1 teaspoon of oil.
Place the remaining oil in a saute pan and sweat the leek, carrot and onion over medium heat for 8 minutes. Add the ginger, cumin, and fresh coriander, and garlic and cook for 2 more minutes. Remove from heat and allow to cool.
Place the onion and carrot mixture from the pan along with, parsley, garlic, pumpkin seeds, oat bran, bouilion powder, and the haricot beans in the food processor for 30 seconds, until semi-smooth.
Gently fold in the rice and lentils.
Spatula into the greased loaf pan and bake at 375 degrees for 30 to 45 minutes or until golden brown.
Allow to cool. Turn out from pan, slice, and serve.
This dish is great on its own, but I like to throw on a little red pepper or smoked tomato coulis.