- Here's a tomato sauce-topped loaf of mixed legumes and grains that is the ultimate in cold-weather comfort food.
- Cook Time:30 min.
- Ready in:1 hr. 10 min.
- For lentil loaf:
3 tablespoons canola oil, divided
1 shallot, minced
3/4 cup celery, finely chopped
1/2 cup red bell pepper, finely chopped
1/2 cup carrot, grated
3 garlic cloves, minced
1 teaspoon fresh thyme
2 cups cooked red lentils
3/4 cup cooked green split peas
1/4 cup cooked black lentils
1 cup cooked brown rice
1 cup rolled oats
2 tablespoons tahini
3 tablespoons red miso (soy paste; available in health food and Asian grocery stores)
1 1/2 teaspoons soy sauce
1 (8-ounce) can tomato sauce
2 teaspoons umeboshi vinegar (plum vinegar; available in health food and Asian grocery stores and online)
1 teaspoon soy sauce
1 teaspoon dark agave nectar (available in specialty and Mexican grocery stores and online)
- Preheat oven to 350 degrees. Drizzle a tablespoon of canola oil on a baking pan and set aside.
Heat remaining two tablespoons of oil in a medium skillet over medium-high heat. Add shallots, celery and red pepper, and sauté for 3 minutes. Add carrots, garlic and thyme and sauté for 2 minutes. Remove from heat and transfer to a large bowl. Stir in all remaining ingredients until well combined. Shape into a loaf and place on baking pan.
Bake in preheated oven for 30 to 40 minutes, or until heated through.
Meanwhile heat all sauce ingredients in a small saucepan over medium heat.
Serve lentil loaf hot with warm tomato sauce.