Lentil Seed Loaf

Yum. Yum. Yum.

Its been far too long since I’ve made any kind of loaf. But this one came out so delicious, it made up for lots of lost loaf time! To top, I made a thick nutritional yeasty gravy, with a classic side of garlicky mashed potatoes. This is definitely a filler up meal, so go easy on those potatoes, and make sure you eat all your loaf first! Lentils, as most of us know are high in iron & proteins. Lentils also contain dietary fiber, vitamin B1, and minerals. Health magazine has selected lentils as one of the five healthiest foods. Thats right, so eat up!

Lentil Seed Loaf:

  • 4 cups water
  • 1 bay leaf
  • 1.5 cups lentils, red look the prettiest
  • 1/2 cup water
  • 1/2 cup bulghur
  • 1/3 cup each, sesame seeds, sunflower seeds, & pine nuts
  • 2 cups yellow onion, minced
  • 2/3 cup celery, minced
  • 2/3 cup carrots, minced
  • 2 Tab. oil
  • 2 tea. each of sage & thyme
  • 1 cup vegetable broth
  • 1 tea. sea salt
  • 1/2 tea. blk. pepper
  • 1 Tab. parsley
  • 1 Tab. tamari
  • 2 cups oats, quick cooking

*** Preheat oven to 325 degrees. First, bring the 4 cups water, bay leaf, and 1.5 cups of lentils, to a boil. Allow to simmer till tender, about 30 min. Drain and save 1 cup of vegetable broth.
Next bring the 1/2 cup water to a boil. Stir in the bulghur, and remove from heat.
On a sheet pan, toast seeds for about 10 min. Allow to cool. In a large skillet, saute veggies until tender. Stir in parsley & tamari. Add in the toasted seeds & nuts, lentils, bulghur, oats, vegetable broth and stir well. Add more salt, etc. to taste. Place in an oiled 4×7 bread pan, and bake uncovered for 50 min. Cover with foil, and bake for another 20 min. Slice and serve!
….And don’t forget your favorite gravy.