Jacob found this recipe at work. He tasted it there and said it tasted like real meatloaf and he loved it! I would probably buy canned lentils to save a step or make it when I had some already on hand. About the oats, buy gluten free ones, or use something else instead. Mom and Pops are very good at making substitutions :)
1 cup brown lentils, picked over and rinsed
3/4 cup farro
8 ounces button mushrooms, sliced
4 cloves of garlic
1 large onion, chopped
3 T of Lea and Perrins Worcestershire sauce
1/2 cup apple juice
2 tsp thyme
1/2 tsp salt
1 cup rolled oats
1 red bell pepper, finely diced
1/2 cup chopped fresh parsley leaves
Directions
Put lentils I a small saucepan with 2 cups water and bring to a boil over high heat. Cover and simmer until lentils are tender, about 40 minutes. Drain and set aside.
Put farro in a small saucepan with 11/2 cups water and bring to a boil over high heat. Cover and simmer until farro is tender and water is absorbed, about 15 minutes. Set aside.
In a medium skillet, combine mushrooms, onion, juice, garlic, and thyme. Cover and simmer over medium heat until vegetables are very tender, about 12 minutes. Transfer to a food processor and pulse until just chopped Scrape into a bowl and fold in the lentils, farro and oats, bell pepper, Lea and Perrins, and parsley.
Preheat oven to 375F. Line the bottom and sides of an 8 or 9 inch loaf pan with parchment paper. Pack lentil mixture into pan and smooth the top. Bake until edges brown slightly, about 1 hour. Cool in pan 15 min and invert onto a serving plate. Remove parchment and cut the loaf into slices. Top with ketchup or barbeque sauce.
Submitted by: Danielle Dean
1 cup brown lentils, picked over and rinsed
3/4 cup farro
8 ounces button mushrooms, sliced
4 cloves of garlic
1 large onion, chopped
3 T of Lea and Perrins Worcestershire sauce
1/2 cup apple juice
2 tsp thyme
1/2 tsp salt
1 cup rolled oats
1 red bell pepper, finely diced
1/2 cup chopped fresh parsley leaves
Directions
Put lentils I a small saucepan with 2 cups water and bring to a boil over high heat. Cover and simmer until lentils are tender, about 40 minutes. Drain and set aside.
Put farro in a small saucepan with 11/2 cups water and bring to a boil over high heat. Cover and simmer until farro is tender and water is absorbed, about 15 minutes. Set aside.
In a medium skillet, combine mushrooms, onion, juice, garlic, and thyme. Cover and simmer over medium heat until vegetables are very tender, about 12 minutes. Transfer to a food processor and pulse until just chopped Scrape into a bowl and fold in the lentils, farro and oats, bell pepper, Lea and Perrins, and parsley.
Preheat oven to 375F. Line the bottom and sides of an 8 or 9 inch loaf pan with parchment paper. Pack lentil mixture into pan and smooth the top. Bake until edges brown slightly, about 1 hour. Cool in pan 15 min and invert onto a serving plate. Remove parchment and cut the loaf into slices. Top with ketchup or barbeque sauce.
Submitted by: Danielle Dean
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