Savory Lentil Loaf

Name: Savory Lentil Loaf
Ingredients: 1 cup lentils; 2 - 2 1/2 cups water; 1 large onion, chopped; 1 stalk celery, chopped; 2 garlic cloves, minced; 2 tablespoons olive oil; 0.5 (16 -20 ounce) package prepared polenta, chopped or 1 cup gluten free bread, cubed; 2 cups cheddar cheese, shredded; 1 egg, beaten; 1/2 teaspoon ground sage; 1/2 teaspoon ground thyme; 1/2 teaspoon black pepper; Brown Sugar Ketchup Glaze; 1/2 cup ketchup; 4 tablespoons brown sugar; 1 1/2 teaspoons ground mustard

16 ingredients

4 steps

Ingredients

1 cup lentils
2 - 2 1/2 cups water
1 large onion, chopped
1 stalk celery, chopped
2 garlic cloves, minced
2 tablespoons olive oil
0.5 (16 -20 ounce) package prepared polenta, chopped or 1 cup gluten free bread, cubed
2 cups cheddar cheese, shredded
1 egg, beaten
1/2 teaspoon ground sage
1/2 teaspoon ground thyme
1/2 teaspoon black pepper
Brown Sugar Ketchup Glaze
1/2 cup ketchup
4 tablespoons brown sugar
1 1/2 teaspoons ground mustard

Directions

1

Pick over the lentils while dry to remove debris or shriveled lentils, and rinse in a strainer. Pour into large saucepan, cover with water and bring to a boil for 2 to 3 minutes. Reduce heat and simmer until tender. Depending on the variety and age, cooking time may take anywhere from 10 minutes to 1 hour.
2

Preheat oven to 350. In a skillet, saute the onion, celery and garlic in oil, adding garlic at the last minute.
3

In a large mixing bowl, mix the cooked lentils, sauteed vegetables, polenta or bread crumbs, cheese, egg, and spices. Place the mixture in a greased loaf pan.
4

Spread top with glaze. Bake for 1 hour at 350. Cool for 5 minutes before slicing or inverting.