Lentil Loaf

Today we are celebrating my brother's 29th birthday with some pie and ice cream!  Wish I could say I made the pie but sadly there was no time for that today.  We did however enjoy a lentil loaf with mashed potatoes, gravy, and steamed vegetables.  Last spring while very pregnant and nesting I made at least 5 lentil loaves to freeze for my babymoon, so I had a lot of time to perfect my non-recipe.  I think this is the final version.

Lentil Loaf

*Topping

1 can tomato paste

1 tbsp apple cider vinegar

1 tbsp brown sugar

1 tsp Italian seasoning

1 chopped onion

2 tsp minced garlic

1 chopped green pepper

1 chopped red pepper

3 stalks chopped celery

3 cups cooked lentils

1 cup cooked brown rice

3 tbsp cornmeal

1 1/2 cups oatmeal

2 tbsp topping mixture from above

2 tbsp ground flax

1/2 tsp cayenne

1 tsp cumin

2 tbsp chili powder

1 tsp basil

2 tsp ground mustard

salt and pepper

*Mix together the topping ingredients first in a small bowl

*Saute onion and garlic in oil for 5 minutes

*Add peppers, and celery and saute a few more minutes

*Mash lentils or pulse a few times in a food processor

*In large bowl combine onion mixture, lentils, rice, and remaining ingredients until just mixed.

 *Pour mixture into greased loaf pan and cover the top with tomato paste topping

*Bake at 375 (covered) for 45 minutes.  Remove cover and bake for 15 more minutes.

*Allow to sit for 5-10 minutes so it firms up

And now I'm off to enjoy some more delicious food with some good friends at Elephant and Castle <3