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 binding, second make sure to cook the lentils al dente with a little bite not soft and drain well.
Here’s how
Lentils and Broccoli Loaf
- 200 gms brown or puy lentils
- 1 bay leaf and 1/2 tsp dried thyme
- 1 medium onion chopped
- 3-4 cloves garlic chopped
- 1 cup broccoli chopped to small pieces
- 2 medium carrots (I used 1 orange and 1 yellow for color) diced
- handful of walnuts
- 1 medium leek white part only or 1/2 cup chopped fennel
- 2 large eggs whisked or vegan egg substitute for binding ( chickpea flour or flax+ water)
- 1/4 cup chopped sun-dried tomatoes
- Handful of mixed herbs: parsley, basil
- 1 tbsp olive oil+ more to grease the pan
- salt and pepper as needed
Preheat the oven to 350 degree F.
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. Sauté 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.
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