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Here’s how<\/p>\n
Lentils and Broccoli Loaf<\/strong><\/p>\n <\/p>\n
\n- 200 gms brown or puy lentils<\/li>\n
- 1 bay leaf and 1\/2 tsp dried thyme<\/li>\n
- 1 medium onion chopped<\/li>\n
- 3-4 cloves garlic chopped<\/li>\n
- 1 cup broccoli chopped to small pieces<\/li>\n
- 2 medium carrots (I used 1 orange and 1 yellow for color) diced<\/li>\n
- handful of walnuts<\/li>\n
- 1 medium leek white part only or 1\/2 cup chopped fennel<\/li>\n
- 2 large eggs whisked or vegan egg substitute for binding ( chickpea flour or flax+ water)<\/li>\n
- 1\/4 cup chopped sun-dried tomatoes<\/li>\n
- Handful of mixed herbs: parsley, basil<\/li>\n
- 1 tbsp olive oil+ more to grease the pan<\/li>\n
- salt and pepper as needed<\/li>\n<\/ul>\n
Preheat the oven to 350 degree F.<\/p>\n
Cook lentils just enough to al dente with the bay leaf and thyme. Drain well and set aside. Pull he bay leaf out. In a saucepan, warm the olive oil and add the chopped onion. Saut\u00e9 with garlic, carrots, leeks or fennel and cook for 3-4 minutes till soft. Add sun-dried tomatoes and herbs, mix well and take it off the heat. Cool slightly. In a mixing bowl add cooked lentils. Add walnuts onion mixture and eggs. Mix well with your hands if necessary. Transfer to a greased loaf pan and press firmly. Place it in a preheated oven and bake for 40-45 minutes till the top is brown and crusty on the edges and firm to the touch. Let it cool slightly so it firms up. Use a sharp knife to slice and serve with soups, salads, as burger patty, smoked fish, grilled chicken, topped with poached eggs. The serving suggestions are endless.<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
This is a very versatile dish that can be eaten as a meal or a snack or as an accompaniment to a host of other foods. Try it with soups, salads, as a burger patty, with eggs ( my favorite) grilled chicken, smoked salmon or even hummus. Few things to note: eggs are important for…<\/p>\n
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