Meatless Lentil & Chickpea Loaf - Packed with Flavor! 🥕🧅🌿😋
ingredients:
1 cup (190g) dry green or brown lentils, rinsed
3 cups (700ml) vegetable broth
1 tablespoon olive oil
1 medium onion (about 150g), finely chopped
2 carrots (about 120g), finely chopped
2 celery stalks (about 80g), finely chopped
3 cloves garlic, minced
1 can (15 ounces / 425g) chickpeas, rinsed and drained
1/2 cup (50g) rolled oats or breadcrumbs
1/4 cup (20g) nutritional yeast (optional)
2 tablespoons tomato paste
1 tablespoon soy sauce or tamari
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
Salt and black pepper to taste
For the Glaze:
2 tablespoons ketchup
1 tablespoon maple syrup or agave nectar
1 teaspoon Dijon mustard
directions:
1. Cook lentils: In a saucepan, combine the rinsed lentils and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until lentils are tender and most liquid is absorbed. Drain any excess liquid.
2. Sauté vegetables: While lentils cook, heat olive oil in a large skillet over medium heat. Add the chopped onion, carrots, and celery and cook for about 8-10 minutes, or until softened. Add the minced garlic and cook for another minute until fragrant.
3. Prepare chickpea base: In a large bowl, add the rinsed and drained chickpeas. Mash them with a fork or potato masher until roughly mashed, leaving some texture.
4. Combine loaf ingredients: Add the cooked lentils and sautéed vegetables to the bowl with the mashed chickpeas. Stir in the rolled oats or breadcrumbs, nutritional yeast (if using), tomato paste, soy sauce or tamari, dried thyme, oregano, smoked paprika, salt, and pepper. Mix well to combine. The mixture should hold together when pressed.
5. Form and bake loaf: Preheat your oven to 375°F (190°C). Lightly grease a loaf pan or line it with parchment paper. Press the lentil mixture firmly and evenly into the prepared loaf pan.
6. Make the glaze: In a small bowl, whisk together the ketchup, maple syrup or agave nectar, and Dijon mustard. Spread the glaze evenly over the top of the loaf.
7. Bake: Bake for 45-55 minutes, or until the loaf is firm and the glaze is slightly caramelized around the edges.
8. Rest and serve: Let the loaf cool in the pan for at least 10-15 minutes before slicing and serving. This helps it hold its shape.
Recipe Information: Preparation Time: 25 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 25 minutes | Calories per Serving: 300 | Number of Servings: 6
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