Friday, February 11, 2011

Super Lentil Loaf

Ingredients:

2 large artichokes, rinsed
1/2 cup onion, diced
2 cloves garlic, minced
3 cups mushrooms, finely chopped
1/4 cup diced celery
2 tablespoons minced parsley
1/2 teaspoon poultry seasoning (herbal blend of Thyme, Sage, Marjoram, Rosemary, Black Pepper And Nutmeg)
1 1/2 cups cooked lentils or 1 (15 ounce) can lentils, no salt added or low sodium, rinsed and drained
1/3 cup raw pecans, chopped finely
1/4 cup rolled oats
1/4 cup tomato paste (+ extra reserved for top of loaf)
2 tablespoons arrowroot powder (or whole wheat flour)
2 tablespoons MatoZest
freshly ground black pepper, to taste

Instructions:
1. Preheat oven to 350 degrees F.
2. Slice one inch off the top of each artichoke. Cut off the very bottom of the stem, but keep the stems attached. Slice artichokes in half, lengthwise.
3. Place them in a steamer basket over several inches of water, bring water to a boil, cover and steam for 40 minutes.
4. Set artichokes aside until cool enough to handle.
5. Scoop out and discard the fibrous choke from the center of each artichoke.
6. Remove the hearts and transfer to a bowl.
7. Mash lightly.
8. Scrape off the bottom one third of each leaf and add to mashed hearts.
9. Carefully scrape out the tender insides of the stems to use as well.
10. In a fry pan, heat one tablespoon of water or vegetable broth.
11. Add onion and garlic and saute for 5 minutes.
12. Add mushrooms, cover and cook until mushrooms are tender.
13. Add celery, parsley and poultry seasoning.
14. Saute another 5 minutes, adding more water if needed to prevent sticking.
15. Place the sauteed vegetables in a bowl and add the lentils, 1 cup of mashed artichokes, pecans, rolled oats, tomato paste, arrowroot powder, MatoZest and back pepper.
16. Stir well to combine.
17. Lightly rub a loaf pan with minimal amount of oil.
18. Fill the loaf pan with lentil mixture and press down evenly.
19. Spread a 1/8 inch layer of reserved tomato paste over top.
20. Bake for 1 hour.
21. Remove from oven and let stand at room temperature for 30 minutes before slicing and serving.

Makes 1 loaf

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