Holiday Lentil Loaf
3 1/2 cups vegetable broth
1 1/2 cups lentils
2 large onions, diced
4 minced garlic cloves
2 cups of chopped red bell pepper
1/4 cup chopped fresh Italian parsley
1 cup chopped celery
3 tbsp olive oil
2 cups pre-cooked brown rice
1 tsp salt
1/4 cup ketchup
1/4 cup water
2 tbsp ground flax seed
2 tsp sage
1 tsp thyme
1 tsp Italian seasoning
1 tsp black pepper
1 cup dried cranberries
Pre-heat oven to 350 degrees.
In a stock pot, simmer the lentils in vegetable broth until cooked, about 30 minutes. Drain lentils then mash.
Sauté the onions garlic, bell pepper, celery, and parsley in olive oil for 5 minutes, or until soft.
Combine the cooked onions, garlic, bell pepper, celery and parsley with the mashed lentils and brown rice, Whisk together water, ketchup, ground flax seed, sage, Italian seasoning, thyme, salt, and black pepper. Whisk until the mixture becomes thick. Mix the thick liquid with the mashed lentil mixture, and fold in the cranberries.
Press the mixture into a lightly greased loaf.
Bake for 1 hour. Allow to cool this will allow the loaf to firm. Garnish with parsley or rosemary if desired.
