- 1 1/2 cups lentils, picked over and rinsed
- 3 1/2 cups vegetable broth (or water
- 3 tablespoons olive oil
- 2 medium onions, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 red bell pepper, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- ½ teaspoon dried thyme
- ½ teaspoon cumin
- ½ teaspoon black pepper
- 2 cups pre-cooked brown rice (great use of leftover rice)
- 1/3 cup ketchup or barbecue sauce
- Adjust oven rack to middle position and preheat oven to 350 degrees F. Lightly grease a 9x5 loaf pan or line with parchment paper (for easy removal)
- In a large pot, bring the lentils and vegetable broth or water to a boil, reduce heat to medium-low, cover with lid, and simmer until cooked and they have absorbed most of the liquid, about 30-45 minutes.
- While the lentils simmer, heat the olive oil in a large non-stick skillet over medium heat until shimmering. Add chopped onions, carrot, celery and bell pepper and cook until softened – 7-10 minutes. Stir in garlic, salt, thyme, cumin, and pepper and cook for 30 seconds until fragrant. Set aside to cool.
- Drain the lentils in a fine mesh strainer and return to pot; mash lentils with fork or back of a large spoon. Stir in the brown rice, sautéed vegetable mixture, ketchup and mix until combined.
- Gently press the mixture into a lightly greased loaf pan. Spread extra ketchup on top if desired. Bake for 50-60 minutes. Allow to cool slightly before serving, as this will help the loaf firm up.
Source:Cook Like James
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