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
- 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
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.