·1 large loaf whole-grain bread, cubed and left out overnight to harden (About 9 cups)
·3/4 cup uncooked green lentils, rinsed well
·3 tablespoons olive oil
·1/2 cup white onion, diced
·3/4 cup celery, diced
·Salt & pepper, to taste
·3 to 3.5 cups vegetable broth (plus more for cooking lentils)
·1 flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water)
·1 and 1/4 teaspoon fresh sage, chopped
Add lentils to a small saucepan with 1.5 cups vegetable broth or water. Cook over medium-high heat until a low boil is achieved, then lower to a simmer and continue cooking uncovered for 20-30 minutes. Set aside. Preheat oven to 350°F and line a 9 x 13 pan with foil or spray with nonstick spray. Prepare flax egg by stirring together the ground flax with water, then set aside. Sauté onion and celery in the olive oil and season with a bit of salt and pepper. Cook until fragrant and translucent, or about 5 minutes. Set aside. To a large bowl, add the cubed bread, most of the broth, the sage, cooked veggies, flax egg, and lentils, then mix until the consistency of meatloaf is reached. If it’s too dry, add more broth. If it’s too wet, add more bread, then mix again. Transfer to prepared pan and cover with foil. Bake for 45 minutes. Then, remove top layer of foil and increase heat to 400°F. Bake for another 10-15 minutes, or until top is browned and
Every Thursday is like Christmas when I pick up my box of Sarah Green's vegetable delights! I love the idea of cooking & eating seasonally & the produce is far superior to non organic
Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon, packed with care and supporting your local farmers and artisan producers.
