Yes I have been craving this for a while and I finally made it. Yay! It is gluten free.
I had some lentils in the pantry and thought I can incorporate in this recipe, since it has that chewy effect.
Lentils are edible pulses or seeds that belong to the legume family. Lentils with a high protein content are considered an inexpensive source of protein. They are a rich source of essential amino acids like isoleucine and lysine. They are also a good source of micronutrients such as vitamins and minerals. Lentils are rich in polyphenols. These are a category of health-promoting phytochemicals. Some of the polyphenols in lentils, such as procyanidin and flavanols, are known to have strong antioxidant, anti-inflammatory and neuroprotective effects.
Note: Lentils contain antinutrients such as trypsin inhibitors and phytic acid, which reduce the absorption of some nutrients. Soaking and cooking lentils will minimize these, but regardless, you will still absorb the majority of your nutrients.
I had some lentils in the pantry and thought I can incorporate in this recipe, since it has that chewy effect.
Lentils are edible pulses or seeds that belong to the legume family. Lentils with a high protein content are considered an inexpensive source of protein. They are a rich source of essential amino acids like isoleucine and lysine. They are also a good source of micronutrients such as vitamins and minerals. Lentils are rich in polyphenols. These are a category of health-promoting phytochemicals. Some of the polyphenols in lentils, such as procyanidin and flavanols, are known to have strong antioxidant, anti-inflammatory and neuroprotective effects.
Note: Lentils contain antinutrients such as trypsin inhibitors and phytic acid, which reduce the absorption of some nutrients. Soaking and cooking lentils will minimize these, but regardless, you will still absorb the majority of your nutrients.
Ingredients:
2 cups of lentils (soaked overnight and rinsed)
5 bay leaves
2 tbsp oil
1/2 bulb garlic (minced)
1/2 bulb onion (chopped)
3 stalks celery "
2 carrots "
1/3 cup nutritional yeast
1 cup oatmeal (old fashioned)
1/3 cup ketchup or tomato paste
1 tbsp soy sauce
1 tsp apple cider vinegar
1 tbsp maple syrup or agave
1tsp garlic powder
1tsp paprika
1 tsp (oregano or basil)
1 tsp salt
1 tsp pepper
Instructions:
1. Preheat oven into 375 degrees.
2. Boil water and pour lentils and bay leaves. Cover till tender and set aside.
3. In a separate pan, saute garlic, onion, celery and carrots with the oil of your choice. Stir till tender.
4. In a food processor, add all the ingredients and pulse. You might have to divide into 2 batch if it doesn't fit.
5. In a bowl, mix the ingredients well.
6. Line loaf pan with parchment paper. Pour all the ingredients and gently press them.
7. Brush some ketchup or tomato paste on top. Cover with foil.
8. Leave in the oven for 30min. Uncover it and wait for another 10min.
9. Serve and enjoy!
2 cups of lentils (soaked overnight and rinsed)
5 bay leaves
2 tbsp oil
1/2 bulb garlic (minced)
1/2 bulb onion (chopped)
3 stalks celery "
2 carrots "
1/3 cup nutritional yeast
1 cup oatmeal (old fashioned)
1/3 cup ketchup or tomato paste
1 tbsp soy sauce
1 tsp apple cider vinegar
1 tbsp maple syrup or agave
1tsp garlic powder
1tsp paprika
1 tsp (oregano or basil)
1 tsp salt
1 tsp pepper
Instructions:
1. Preheat oven into 375 degrees.
2. Boil water and pour lentils and bay leaves. Cover till tender and set aside.
3. In a separate pan, saute garlic, onion, celery and carrots with the oil of your choice. Stir till tender.
4. In a food processor, add all the ingredients and pulse. You might have to divide into 2 batch if it doesn't fit.
5. In a bowl, mix the ingredients well.
6. Line loaf pan with parchment paper. Pour all the ingredients and gently press them.
7. Brush some ketchup or tomato paste on top. Cover with foil.
8. Leave in the oven for 30min. Uncover it and wait for another 10min.
9. Serve and enjoy!
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