Not my typical post, but I enjoy diversity. My three passions: Dancing (long gone), writing, and cooking.
I am a cook-from-scratch gourmet wanna-be chef. Even though my doctor is adamant about me staying in bed, it’s an impossible mandate for a gal like me. I hate being tied down, so I get up once a week or so to cook.
Due to health issues, we are on a strict Mediterranean diet and I found this recipe, so I though I would share it with you. It’s an acquired taste for some, but we love it. I add ketchup on top of mine. And, it tastes like meatloaf after the third or fourth bite. 🙂 In fact, we are quite addicted to it now.
Preheat oven to 350◦
- 1 can brown lentils
- 1 medium onion, diced
- Celery rib, diced
- ¼ cup shredded cheddar cheese
- 1 cup Quaker (canister) quick oats (not instant)
- 1 egg, beaten
- 1 8 oz. can San Marzano peeled whole tomatoes (blended in an electric chopper)
- (any brand of these tomatoes will do. I prefer San Marzano, but that’s just me) J
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 tablespoon dried parsley
- 1⁄4 teaspoon ground black pepper
- Drain and partially mash (a potato masher works best) lentils in a large bowl.
- Put on a pair of plastic gloves is you’re a germaphobe like me or old-school it
- Toss in onion, oats, and cheese. Mix with your hands until blended.
- Add egg, tomato sauce, garlic, basil, parsley, and pepper.
- Mix well.
- Spoon into loaf pan that has been generously sprayed with Pam (non-stick cooking spray)
- Smooth top with back of spoon.
- Bake at 350 degrees for 30- 45 minutes until top of loaf is dry, firm, and golden brown.
- Cool in pan on rack for about 10 minutes.
- Run a knife around edges of pan then turn out loaf onto serving platter.
Note: Ketchup lovers – splash some on top
Buttered corn and mashed cauliflower seasoned with garlic powder and Smart Beat low-sodium butter go well with this as does brussel sprouts – a pat of butter and a sprinkling of garlic powder gives them some zing.