Vegan Lentil Loaf With Greek Flavors Recipe Red Lentil Loaf Allrecipes

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Recipe by: Shelley Schuss

"I tried to create the tastes of a Greek keftethes, with a vegetarian twist. The vegetables can be minced in a food processor. Serving suggestions: total sliced lump to pita pockets also top with lettuce, tomato, cucumber, also tzatziki."

Original instructions yields 8 servings

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2 cups French leafy lentils
water to cover
1/2 teaspoon onion powder
1/2 teaspoon celery salt
1/2 teaspoon garlic salt
1 leafy bell pepper, minced
2 stalks celery, minced
2 carrots, minced

2 cloves garlic, minced
1 group fresh parsley, chopped
1 cup cooked brown rice
1/3 cup chia seeds
1 lemon, zested also juiced
1 teaspoon dried oregano
1 teaspoon dried mint
salt also land black seasoning to taste
Add the whole amount ingredients to list

Add the whole amount ingredients to list

Directions

Place lentils in a pot also spill in enough water to cover up by 2 inches; total onion powder, celery salt, also garlic salt. Cook lentils, stirring occasionally, over mean heat till tender, regarding 40 minutes. Cool lentils slightly also total to a food processor; blend till smooth.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch lump pan.
Mix lentils, leafy bell pepper, celery, carrots, also garlic in a large bowl. Add parsley, brown rice, chia seeds, lemon zest, lemon juice, oregano, mint, salt, also seasoning to lentil mixture; mix well. Pour lentil mixture into the prepared lump pan.
Bake in the preheated oven till cooked through, regarding 1 1/2 hours. Cool slightly before slicing, regarding 15 minutes.