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Sage and Walnut Lentil Loaf

3/14/2014

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-Posted by Jeff
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Wow, have things ever been busy since January.  My work just piled up as soon as I got back from the holidays.  Now it's March and I've barely blogged at all!  I'm a little worried about how fast the time is going, but despite the busy days, R and I have still managed to cook lots of decent meals.  It's the photographing and blogging that has suffered, unfortunately.
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Anyways, here's a beautiful recipe that is full of protein and iron and tastes amazing.  I love green lentils!

Sage and Walnut Lentil Loaf

1 1/2 cups green lentils
3 1/2 cups vegetable broth
3 tbsp olive oil
1 large onion
3 cloves garlic
1/2 cup chopped walnuts
2 cups cooked brown rice
1/4 cup + 2 tbsp barbecue sauce (I used Kansas City-style BBQ sauce!)
3 tsp chopped fresh sage + 3 whole sage leaves
1/2 tsp salt

Directions

In a pot, bring the lentils and vegetable broth to a boil and cook, covered, for 30 minutes.

Heat the oven to 350F.

While the lentils are cooking, dice the onion and mince the garlic.  Heat the olive oil in a large frying pan.  Add the onion and cook for 2-3 minutes until softened.  Add the garlic and walnuts and cook for another 5 minutes over medium heat until the walnuts are starting to get a bit golden.  Then remove the pan from the heat.

Once the lentils are cooked soft, pour about half of them into a fine mesh strainer to get rid of the liquid.  Vigorously mash the lentils into the bottom of the strainer and then put the mash into a large bowl.  Strain the second half of the lentils and put these into the bowl, too.

To the large bowl, add the onion-garlic-walnut mixture, brown rice, 1/4 cup barbecue sauce, sage and salt.  Stir to combine.

Press the mixture into a loaf pan.  Spread the 2 tbsp of barbecue sauce over the top of the loaf to glaze.  Decorate the top of the loaf with the three sage leaves.

Bake in the oven for 1 hour.  Serve with vegetables for a nice round meal.

Enjoy! xoxo
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    Brother and sister living miles apart share their love for home cooking

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