This is a second attempt at a lentil-loaf endeavor. The first one was a fairly limited attempt using leftover lentils & it was kind of an afterthought. This one went okay. Recipe from my brain.
Preheat oven to 375.
1 3/4 c. green lentils
5 ribs celery, chopped fine
1 quite large onion, chopped fine
3 cloves garlic, minced
Sort lentils, wash. Saute celery, onion, and garlic w/ sage & thyme. Add lentils. Add salt. Pressure-cook for 15 minutes.
In the meantime:
4 pieces whole wheat bread
Toast bread. Run through food processor to crumb finely. Season with salt and pepper.
When the lentils are cooked, drain them thoroughly in a colander. Thoroughly, I said. Let them sit for ten minutes at least. Put them in a bowl. Dose them with:
and then season with salt and pepper to taste. Remember that the condiments are salty.
GENTLY fold in the breadcrumbs (stirring will make bread mush).
Spray or rub a loaf pan with oil. (Spray from a pump bottle, not PAM.) Line with parchment paper strips, leaving small handles to remove loaf by. Spray paper. Turn lentil mixture into pan; pat down. Bake for 30 minutes. Remove from oven & let set a few minutes on a cooling rack. Remove loaf by paper straps and slice gently. Top (sparingly) with a drizzle of a ketchup-worcestershire mixture.
For next time:
-Needs more onion to taste oniony, believe it or not. Indian fried onions (the dried kind you can buy in bags) crushed fine, might be a good addition, as they’d carry the authentic “onion soup pack mix” flavor.
-Whole-wheat bread crumbs have too much flavor of their own to be a good binder in this instance. Next time try short-grain rice.
-Mushrooms (as in the original lentil loaf attempt) would be a good addition. 8 oz., chopped fine, prepared as for duxelles.
-Chopped fresh parsley would be a good addition as well.