Vegan Lentil Loaf

Vegan Lentil Loaf (EliseMC_22)

Ingredients

4 cups water, plus more for sauteing

2 cups brown lentils, picked over and rinsed

1-2 yellow onions, chopped

3 garlic cloves, minced

3/4 C ketchup, divided

1/2 C bread crumbs, italian-style or plain

1/4 finely chopped raw walnuts

1/2 C finely chopped fresh parsley

2 teaspoons finely chopped fresh thyme or 1 tsp dried thyme

1-2 tbsp tamari soy sauce (or to taste)

1-2 tbsp vegetarian Worcestershire sauce (no anchovies) - you can also make a pretty easy vegetarian recipe for this if you don't want to buy the bottle

1/2 tsp freshly ground black pepper

directions

-preheat oven to 350 F. Lightly oil 4x8 inch loaf pan

-Place 4 C water and lentils in large saucepan. Cover and bring to a boil over medium-high heat, then immediately reduce heat and simmer until water is absorbed, 50-60 minutes. Check lentils after 30 min; add more water, if necessary. You want the result to be thick but with lentils cooked down to a soft texture, so add water sparingly.

-Meanwhile, saute onions and garlic in enough water to coat vegetables so they don't stick to the pan. Cook for 5 minutes, until onion is soft. Transfer to a large bowl.

-When lentils are done, remove from heat, and let stand for at least 30 minutes. They will thicken up even more. When completely cool, combine with onion/garlic mixture, and add 1/4 C (60 g) ketchup, bread crumbs, walnuts, parsley, thyme, tamari, Worcestershire sauce, and pepper. Thoroughly combine all ingredients. Adjust seasoning as necessary.

-Press mixture firmly into prepared pan, and spread remaining 1/2 C (120 g) ketchup on top. Bake for 45 minutes. Let cool for 10 minutes before slicing.