Tuesday, January 10, 2012
Lentil Loaf & Soup
Lentil soup is very hearty and filling, probably owing to the fact that lentils are high in protein and fiber. Unlike other dried beans, lentils cook up rather quickly.
1 package dried lentils, rinsed
32 ounces of vegetable stock
2 small carrots, diced
1/2 onion, diced
2 cloves garlic, chopped
1 medium potato, diced
1 small bunch of cilantro, chopped
Spices & salt
Spices can include a teaspoon of some or all of: cumin, coriander, turmeric, cayenne pepper, salt
Soak the lentils in water for about half an hour. Drain, rinse and place lentils in a large pot with the vegetable stock and bring heat up to medium. Add all your vegetables and spices and simmer for about 35 minutes until veggies and lentils are soft.
Lentil loaf is the perfect alternative to meatloaf. It not only looks good plated up, it tastes great and holds up well enough to put in a sandwich the next day.
3 cups of lentil soup with most of the liquid drained
1 cup cooked brown rice
1/2 cup ketchup or 1/4 cup sriracha hot sauce
2-3 teaspoons vegan worchestire sauce
Mash lentils with a fork. Add rest of ingredients and mix well until all ingredients are incorporated. Cover loaf pan with parchment paper and press lentil mixture into loaf pan. Brush top with ketchup. Bake at 350 degrees for 30-40 minutes. Cool slightly before slicing.