It's starting to feel like fall. There's a coolness to the days and a slight chill to the nights. This is the time when we start to crave the hearty comfort foods of childhood. Meatloaf was one of those old standby, stretch the grocery bill meals that both my husband and I remember. I've been experimenting with different "loaf" type meals for a long time but this weekend I think I finally have one worth sharing.
It's quick, hearty and this recipe made enough for two meals for ou family of six.
Red Lentil Roast
In a medium pot place:
2 large potatoes, chopped
enough water to just cover the potatoes (the exact measurement depends on the size of your potatoes)
3 cups uncooked red lentils
4 cups water
Simmer until soft and water is absorbed, about 25 minutes
In a seperate pan saute:
2 large chopped onions
2 cloves garlic
You can sautee in oil or water, your choice.
2 cups nutritional yeast
2 Tbs flax seed meal
2 Tbs tamari
1 cup oatmeal
2 tsp dried parsley
2 tsp dried thyme
In a large bowl mix together potato lentil mixture, onion garlic mixture, and remaining ingredients. The mixture should be fairly thick. If it seems too soupy add a little more oatmeal. Spoon into greased 9x12 pan. Bake at 375 for about 45 minutes or until crispy on top.
Serve with your favorite gravy and a green vegetable.