Apparently last week was the week of the lentil. Two entire meals that centered around the legume. Great planning, huh.

In my pre-veggie days I loved my muddah’s meatloaf. It was one of the few dishes we made with red meat. And we devoured every single meaty morsel. We always served it with mashed potatoes and peas. It just didn’t get any better than that.

It’s been over two years since we’ve had that comforting slice of home. And I must have been craving it when I did our menu planning. Why else would I attempt such a thing?

Believe me, it wasn’t an easy sell. The Hubster asked me approximately 17.35 times if I really wanted to make it. Particularly since we were having dinner guests. I am happy to report that everyone enjoyed it. Even our non-vegetarian friends.

Inspiration for our meal from The Awl, and their recipe for a lentil loaf.

Lentil Loaf with a Balsamic Glaze

The Glaze

Ingredients:

• 1/2 cup balsamic vinegar
• 2 to 3 tablespoons honey, depending how sweet you want it
• 3 tablespoons olive oil
• 2 garlic cloves, minced

Directions:

1. Whisk the vinegar, honey, oil, and garlic in a bowl.
2. Pour the marinade into a heavy small saucepan.
3. Bring the marinade to a boil and simmer until it thickens slightly and becomes syrupy, whisking often, about 15 minutes.
4. Spoon off any excess oil from the sauce, if desired.

For your reference:
This recipe is vegetarian. It is also nightshade free, dairy free, casein free, cinnamon free, egg free, soy free, and contains no msg. It can be made vegan by substituting agave nectar for the honey.

The Loaf

Ingredients:

• 1 cup green lentils, well rinsed
• 2½ cup water
• ½ tsp salt
• 1 tbs olive oil
• 1 medium onion, diced
• 2 medium carrots, diced
• ½ tsp pepper
• 1 tbs organic tamari or soy sauce
• ¾ cup rolled oats, finely ground
• ¾ cup flax meal
• 1/2 cup chickpea flour
• 1-2 onions, caramelized

Directions:

1. Preheat oven to 350 degrees F.
2. Place the lentils, water, and salt in saucepan, bring to a boil. Lower heat, cover, and simmer for about 45 minutes, until water is nearly gone and lentils are very soft, with splitting skins.
3. Sauté the onion and carrot in oil until soft, about 5 minutes.
4. Mix the lentils, onions, carrots, pepper, and soy sauce in the large bowl, then mix in the ground oats, flax meal, and chickpea flour.
5. Knead mixture for 2-3 minutes to evenly distribute the ingredients and to activate chickpea flour.
6. Form the lentil mixture into a loaf and place in a greased baking dish or pan.
7. Place in office and cook for 30 minutes.
8. Garnish with caramelized onions and drizzle balsamic glaze on top.

For your reference:
This recipe is vegetarian and vegan. It is also nightshade free, dairy free, casein free, cinnamon free, egg free, and contains no msg. It can be made soy free by substituting the soy/tamari with balsamic vinegar.

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