LENTIL LOAF

Lentil Loaf image

Provided by Food Network

Time 3h40m

Yield 6 servings

Number Of Ingredients 22

Previous Next

2 tablespoons vegetable oil, plus more for the loaf pan
1 cup brown lentils
1/2 small yellow onion, finely diced
1 carrot, finely diced
2 stalks celery, finely diced
2 Yukon gold potatoes, finely diced
1/2 teaspoon granulated garlic
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon crushed red chile flakes
2 1/2 cups vegetable stock
1 tablespoon tamari or soy sauce
2 teaspoons poultry seasoning
1/2 teaspoon hot sauce
2/3 sleeve saltine crackers, crushed
5 eggs, lightly beaten
1/2 cup shredded Cheddar
Tangy Tomato Sauce, recipe follows
1 cup ketchup
2 tablespoons brown sugar
2 teaspoons yellow mustard
1/4 to 1/2 teaspoon hot sauce

Steps:

Preheat the oven to 350 degrees F. Oil a large loaf pan and line with parchment paper, then set aside.
Soak the lentils in hot water while you prep the vegetables. Pour the vegetable oil into a large saucepot on medium heat. Add the onion, carrot, celery and potatoes. Add the granulated garlic, salt, pepper and chile flakes. Saute until the vegetables begin to soften, stirring frequently. Drain the lentils, and add to the pot along with the vegetable stock. Bring to a boil, then reduce the heat, cover and simmer until the lentils are very soft and most of the liquid is absorbed, about 1 hour. Remove from the heat and let rest, covered, for 30 minutes.
Add the tamari, poultry seasoning, hot sauce and crackers to the lentil mix. Combine with the eggs and Cheddar. Spoon into the prepared loaf pan. Bake until the top begins to crack and the loaf is firm to the touch, about 1 hour 30 minutes. Add the Tangy Tomato Sauce to the top in the last 15 minutes.
Combine the ketchup, brown sugar, mustard and hot sauce in a small saucepot. Heat on medium heat until hot and bubbly.