Most of my family do not eat beef. So this is a perfect “meat” loaf for us, which is also vegan. I serve this loaf with mashed potatoes, pickled beets and green peas. This freezes well so it makes a perfect standby dish for those busy nights during December.
19 oz. can of lentils, drained, rinsed and mashed
2 cups cooked brown rice
1/2 cup EACH of chopped onion, green peppers, red peppers, celery, shredded carrot, and walnuts
1/2 cup bread crumbs
2 cups salsa
3 cloves garlic crushed
2 T. olive oil
1/4 teaspoon EACH of salt and pepper
Heat olive oil in a skillet; add garlic, onions, peppers, celery, carrot and walnuts. Cook 3 minutes. Add rice, lentils, bread crumbs 1 1/2 cups salsa and seasonings. Stir and press into a glass oven dish. Bake for 40 minutes at 350 degrees. Heat remaining sauce, slice loaf and top with heated sauce.
You’re invited! To the LAST PUSH quilt-a-thon I am having . Come see what it’s all about!
http://justusquilters.blogspot.com/
The more the merrier! Spread the word, and grab the button! Quilty hugs! Remember, Dec 13 is the special day! Niki in AZ
We’re interested in making this for American Thanksgiving; can you or Andrea advise how to convert canned lentils into dried lentils?
Thanks for the recipe.
A 19 ounce can of lentils is just a bit over 2 cups.