Wednesday, March 9, 2011

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.

  • Level:
  • Servings:
  • 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

    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)


  • 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.

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