Recipe Idea for National Nutrition Month

Here is a recipe for Lovely Lentil Loaf from the channel Veria.  Since it is National Nutrition Month it's good to try out some new healthy recipes.  Enjoy!

• Here's a tomato sauce-topped loaf of mixed legumes and grains that is the ultimate in cold-weather comfort food.
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• From Ann Gentry

  Host of Naturally Delicious

• Level:
  Easy
• Servings:
  6
• Cook Time:
  30 min.
• Ready in:
  1 hr. 10 min.

Ingredients

• 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
  
  For 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)

Preparation

• 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.