2 weeks Ago By Dreena Burton
This nutrient-packed comforting meal from the Dreena’s Kind Kitchen cookbook offers plenty of Italian-style herbs and an infusion of flavors from balsamic vinegar, tahini, and tamari sauce. Serve with fluffy mashed potatoes and garlicky green beans for a complete meal. What you need: 2 cups cooked brown lentils, divided 1 cup cooked sweet potato flesh, cooled 1⁄2 cup cooked red or Yukon Gold potato flesh, cooled 1 clove garlic, peeled 1⁄4 cup tomato paste 3 tablespoons tamari 3 tablespoons dried onion flakes 2 tablespoons flax meal 1 tablespoon balsamic vinegar 1 tablespoon tahini 1 teaspoon dried oregano 1⁄2 teaspoon dried thyme 1⁄2 teaspoon celery seed 1⁄4 teaspoon black pepper 2 cups rolled oats 1⁄4 cup pumpkin seeds 4 tablespoons ketchup or barbecue sauce , for topping What you do: Preheat oven to 375 degrees.
Lightly grease a loaf pan and line with parchment paper, letting paper overhang sides of dish. Into a food processor , combine 1 cup lentils, potatoes, garlic, tomato paste, tamari, onion flakes, flax meal, balsamic, tahini, oregano, thyme, celery seed, and black pepper. Pulse until well combined but not blended.
Add remaining 1 cup lentils, oats, and pumpkin seeds and pulse a couple of times, scraping down bowl as needed, until mixture is fairly well combined but still has texture—taking care not to overprocess. Remove blade and use a silicone spatula to mix once more by hand. Transfer mixture to prepared loaf pan.
Smooth out with a spatula to evenly distribute in dish. Using the same spatula, spread ketchup or barbecue sauce on top. Cover with aluminum foil.
Bake 30 minutes, then remove foil and bake another 6 to 7 minutes, until topping is set. Remove from oven and let cool in pan 10 minutes. Lift loaf out of dish using parchment.
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