Red Lentil Roast (Loaf)

Sweet yet salty.  I ate Red Lentil Roast for three meals on Monday.  I suppose you can say, I like it. Even the kids liked it.  Heck, My Fitness Pal loved it!

Red Lentil Loaf

Ingredients

• 1 1/2 cup red lentils
• 3 cups beef or chicken stock (you  can use broth)
• 1 cup chopped onion
• 1 clove pressed garlic
• 1/4 coconut oil
• 1 egg, beaten
• 1 tsp parsley (fresh or dried)
• 1/4 tsp thyme
• dash of nutmeg (very important)
• 1 tsp Celtic Sea Salt

 

Directions

Give the lentils a bath in a colander and drain.

Simmer in broth for approximately 25 minutes, covered.  Once the lentils are soft – don’t even think about draining any excess broth off.

While lentils are cooking, sauté onions and garlic in coconut oil until lightly browned.

Mix all ingredients together.  I warn you, it becomes a mushy mess – but the taste is worth tolerating the appearance of this meal.

Transfer to a well-oiled Dutch Oven (which you could have used to cook the lentils with – mine was dirty when I starting making our dinner) or loaf pan.

Bake at 375 degrees for 35-40 minutes.

Note:  If you know how to make gravy, (which I have NEVER made in my life) pour over the top of this meal. Additionally, this would make an EXCELLENT stuffing substitute in lieu of traditional turkey dressing.

Bon Appetite!