This nutrient-packed comforting meal from the Dreena’s Sort Kitchen cookbook provides loads of Italian-style herbs and an infusion of flavors from balsamic vinegar, tahini, and tamari sauce. Serve with fluffy mashed potatoes and garlicky inexperienced beans for a whole meal.
What you want:
2 cups cooked brown lentils, divided
1 cup cooked candy potato flesh, cooled
½ cup cooked pink or Yukon Gold potato flesh, cooled
1 clove garlic, peeled
¼ cup tomato paste
3 tablespoons tamari
3 tablespoons dried onion flakes
2 tablespoons flax meal
1 tablespoon balsamic vinegar
1 tablespoon tahini
1 teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon celery seed
¼ teaspoon black pepper
2 cups rolled oats
¼ cup pumpkin seeds
4 tablespoons ketchup or barbecue sauce, for topping
What you do:
- Preheat oven to 375 levels. Calmly grease a loaf pan and line with parchment paper, letting paper overhang sides of dish.
- Right into a meals processor, mix 1 cup of lentils, potatoes, garlic, tomato paste, tamari, onion flakes, flax meal, balsamic, tahini, oregano, thyme, celery seed, and black pepper. Pulse till properly mixed however not blended. Add remaining 1 cup lentils, oats, and pumpkin seeds and pulse a few occasions, scraping down bowl as wanted, till combination is pretty properly mixed however nonetheless has texture—take care to not overprocess. Take away blade and use a silicone spatula to combine as soon as extra by hand.
- Switch combination to ready loaf pan. Easy out with a spatula to evenly distribute in dish. Utilizing the identical spatula, unfold ketchup or barbecue sauce on prime.
- Cowl with aluminum foil. Bake for half-hour, then take away foil and bake for an additional 6 to 7 minutes, till topping is about. Take away from oven and let cool in pan for 10 minutes. Elevate loaf out of dish utilizing parchment. Slice and serve.
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