VEGAN LENTIL LOAF WITH GREEK FLAVORS

Vegan Lentil Loaf with Greek Flavors image

I tried to create the tastes of a Greek keftethes, with a vegetarian twist. The vegetables can be minced in a food processor. Serving suggestions: add sliced loaf to pita pockets and top with lettuce, tomato, cucumber, and tzatziki.

Provided by Shelley Schuss

Time 2h30m

Yield 8

Number Of Ingredients 16

Ingredients

2 cups French green lentils
water to cover
½ teaspoon onion powder
½ teaspoon celery salt
½ teaspoon garlic salt
1 green bell pepper, minced
2 stalks celery, minced
2 carrots, minced
2 cloves garlic, minced
1 bunch fresh parsley, chopped
1 cup cooked brown rice
⅓ cup chia seeds
1 lemon, zested and juiced
1 teaspoon dried oregano
1 teaspoon dried mint
salt and ground black pepper to taste

Steps:

Place lentils in a pot and pour in enough water to cover by 2 inches; add onion powder, celery salt, and garlic salt. Cook lentils, stirring occasionally, over medium heat until tender, about 40 minutes. Cool lentils slightly and add to a food processor; blend until smooth.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
Mix lentils, green bell pepper, celery, carrots, and garlic in a large bowl. Add parsley, brown rice, chia seeds, lemon zest, lemon juice, oregano, mint, salt, and pepper to lentil mixture; mix well. Pour lentil mixture into the prepared loaf pan.
Bake in the preheated oven until cooked through, about 1 1/2 hours. Cool slightly before slicing, about 15 minutes.

Nutrition Facts : Calories 241.4 calories, Carbohydrate 42 g, Fat 2.5 g, Fiber 18.9 g, Protein 14.6 g, SaturatedFat 0.3 g, Sodium 236.9 mg, Sugar 2.5 g