Vegan Lentil Loaf

Ingredients

Instructions

1 ½ Cups of lentils brown lentils are the best
3 ½ cups of water or vegetable broth
2 onions diced
1 tablespoon Iberia minced garlic
3 tablespoons Iberian Extra Virgin olive oil
2 cups Iberia precooked jasmine rice
½ teaspoon of salt
¼ cup of Ketchup or barbecue sauce
½ teaspoon sage
¾ teaspoon Iberian oregano
¾ teaspoon Iberia marinade

Gather the ingredients.Heat oven to 350 F. Rinse lentils and drain.Fill a large soup pot with water or vegetable broth and add the lentils. Bring to a boil, reduce heat and simmer, about 30 minutes. Don't worry about the cooking time of the lentils because they must be very soft so that they macerate easily.Drain well and then mash the lentils while they are still hot and until you have a little more than half of them mash. Lay aside.In a skillet, sauté onions and garlic in olive oil for 3 to 5 minutes or until soft.In a large bowl, combine the onion, garlic and olive oil with the lentil puree and add the rice, salt, Ketchup or barbecue sauce, sage and marinade. Mix well.Gently press all of the lentil mixture into a greased loaf pan. Drizzle some additional Ketchup on top.Bake for 1 hour, basting on additional Ketchup every 15 minutes or so. Let cool slightly before cutting and serving, as this will help it harden.Serve with mashed potatoes.

Vegan Lentil Loaf

Vegan Lentil Loaf

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