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
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.