I redid a lentil loaf recipe I have made a couple of times before last night. It still needs some more adjustments with the seasoning but overall I was happy with it. It made very nice sandwiches though for lunch today! I used canned lentils this time around to save time and overall I have to admit I like the texture better with them. That and my house doesn’t stink from cooking said lentils first! If you haven’t seen canned lentils, check them out here: Eden Organic Lentils with Onion and Bay Leaf.
- 2 cans lentils, drained in a colander
- 1 Tbsp olive oil
- 1 medium sweet onion, peeled and diced
- 1 cup old-fashioned oats
- ½ cup pecans
- ¼ cup liquid egg substitute
- 1 tsp Italian seasoning
- ½ tsp granulated garlic
- 2 Tbsp Worcestershire sauce (use vegan version for it to be vegetarian friendly)
- ¼ cup ketchup
n a non-stick skillet heat the oil over medium, cook the onion till golden. Let cool for a few minutes.
In a mini food chopper whirl the oats to about half their size, put in a large mixing bowl. Add the pecans to the chopper and process till meal grind, add it to the oats. Stir in the seasonings. Add in the lentils, onion and Worcestershire sauce, then the egg. Using your hands to mix it well.
Spray a 8×8″ glass baking pan with cooking spray, spread the mix into it with a spatula. Spread the ketchup over it evenly. Bake in a preheated 350° oven for 45 minutes. Cut into wedges to serve with more ketchup.
To make sandwiches:
Heat a Tablespoon of canola oil over medium-high heat in a large non-stick skillet. Slice the chilled leftovers into thick slices. Pan fry on both sides, lowering the heat to medium, until crispy and golden. Serve on bread of choice with toppings as desired.