Co-op Lentil Loaf

Lentils are both a nutritious and affordable bulk buy! The next time you need a healthy choice for your family’s next meal, visit the Bulk Department and try cooking up this fantastic vegetarian dish:

Ingredients

• 1 cup red lentils, sorted and rinsed*
• ½ cup Bulgar*
• 4 tsp. olive oil*
• 1 cup yellow onions, minced
• 1 ½ cups carrots, shredded
• 1 cup celery, minced
• 1 tsp. dried sage*
• 1 ½ tsp. dried thyme*
• 2 tsp. garlic, minced
• 2 tsp. salt*
• 2 tsp. pepper*
• 3 Tbs. Tamari*
• 2 Tbs. fresh parsley, minced (available in bulk in Produce)
• 1/3 cup sunflower seeds, toasted*
• 1/3 cup sesame seeds, toasted*
• 1/3 cup walnuts, toasted and chopped*
• 1 2/3 cups rolled oats*
• 1/3 cup vegetable broth
• ½ cup ketchup
• ¼ cup brown sugar*
• 1 Tbs. white vinegar

* denotes items found in Co-op Bulk section

Directions

1. Combine lentils with water in a small stock pot. Bring to a boil; reduce heat and simmer, uncovered, for about 45 minutes, until soft. Stir regularly to avoid burning. Drain.

2. Meanwhile, bring ¾ cup of water to a boil. Add Bulgar; remove from heat, cover and let sit for 30 minutes.

3. Heat olive oil in a large skillet. Add onions, carrots and celery. Saute for about 10 minutes, until vegetables are tender. Add sage, thyme and garlic and saute another minute or two. Remove from heat, stir in salt, pepper, tamari, parsley, sunflower seeds, sesame seeds, walnuts, rolled oats and vegetable broth. Season with salt and pepper to taste. Press the mixture firmly into an oiled loaf pan.

4. Whisk together ketchup, brown sugar and vinegar for glaze. Divide the glaze in half; spread half over the top of the loaf; reserve remaining glaze.

5. Bake, covered, for about 40 minutes. Uncover, spread remaining ketchup glaze over the loaf and bake for an additional 10 minutes.

Other Deli Recipes

Autumn Lentil Salad
Baked Chicken Chunks
Bangkok Rice
Indian Potato Croquettes
Moroccan Potato Salad
Pad Thai Salad
Stuffed Acorn Squash
Wine Braised Short Ribs