lentil and sweet potato loaf

By seamline

Author: Gena Hamshaw
Recipe Type: Main Dish, Entree
Cuisine: Vegan, Gluten Free, Soy Free, Nut Free

Ingredients

• 1 tablespoon olive oil
• 1 small white or yellow onion, diced
• 2 medium sized celery stalks, trimmed and diced (about a cup)
• 2 carrots, peeled and diced
• 3 cloves garlic, minced
• 2 3/4 cup low sodium vegetable broth or water
• 1 cup uncooked brown or green lentils
• 1 1/2 cups grated sweet potato
• 1 cup rolled oats
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper, plus more to taste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/4 cup tomato paste
• For glazing (optional): Ketchup

Details

Servings 12
Preparation time 15mins
Cooking time 90mins
Adapted from thefullhelping.com

Preparation

Step 1

1. Preheat your oven to 350F. Heat the oil over medium high heat in a large pot. 2. Add the onions, celery and carrot. Cook, stirring frequently, until the onions are soft and clear, about 5-6 minutes. Add the garlic to the pot and cook, stirring constantly, for 2 more minutes.
Add the broth, lentils and sweet potato to the pot. Bring the mixture to a boil and then reduce heat to low. Cover the pot and simmer until lentils are very tender, about 30 minutes.
3. Stir in the oats and remove the mixture from heat. Add salt, pepper, dried spices, and tomato paste. Mix everything well with your hands. Texture should be very thick, but pliable. If you think it needs to be drier, add some more oats; if it's too dry, add a little water. Taste the mixture and add extra salt and pepper to your liking.
4. Press the mixture into a loaf pan. Brush with ketchup if desired. Cover with foil and bake at 350F for 40-45 minutes, or until a knife inserted into the loaf finds it firm. Remove the foil 20 minutes after the loaf starts baking.
Notes
Leftover loaf slices will keep in an airtight container in the fridge for up to 5 days.