Wholesome Lentil & Spinach Loaf

There is something fun about making a ‘meatloaf’ out of wholesome vegetables. This dish is hearty and satisfying, filled with protein and bursting with flavor. It makes the perfect dinner for a chilly winter night.

*Note: Allow your loaf to cool completely before serving, otherwise it will be too soft.

Here’s what you need:

• 4 cups water
• 2 cups red lentils
• 2 large yellow onions, chopped
• 4 garlic cloves, minced
• 3/4 cup Organicville ketchup, divided (don’t even think about using a ketchup with corn syrup!)
• bread crumbs from 2 slices of Ezekiel bread (toast then run through food processor)
• 1/2 cup chopped walnuts (food processor works great for this too)
• 4 cups fresh spinach, chopped
• 2 teaspoons dried thyme
• 2 teaspoons dried parsley
• 3 Tablespoons tamari
• 1/2 teaspoon ground pepper
  

  Yum!

1. Preheat oven to 350 degrees. Lightly grease a loaf pan.
2. Place the water and lentils in a large saucepan, cover and bring to a boil. Reduce to a simmer and cook until water is absorbed, about 50 minutes.
3. Meanwhile, saute the onions and garlic in 2 Tablespoons of water. Cook for 5 minutes, until soft. Transfer to a large bowl and set aside.
4. When the lentils are done, remove from heat and let stand for about 30 minutes. When cooled, combine with the onions, 1/4 cup ketchup, bread crumbs, walnuts, spinach, thyme, parsley, tamari, and pepper. Mix until fully incorporated.
5. Press the mixture firmly into prepared pan, and spread the remaining 1/2 cup ketchup on top. Bake for 45 minutes. Let cool completely before slicing.

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