Lentil and Bean “Meatloaf”

  Lentil and Bean “Meatloaf”
 
Ingradients:
 
    1 celery, chopped (including the greens)
    1 carrot,grated
    1 onion,chopped
    1 red bell pepper, chopped
    1 15-oz can pinto beans
    1 cup red lentils
    1/4 cup TVP ( or soy chunks)
    1 cup freshly made wholegrain and flax bread crumbs ( or use wholewheat bread crumbs or you can add ground flax seeds to the mixture)
    1 cup cheddar cheese,grated
    1 tbsp ketchup
    1 tbsp tomato paste
    1 tbsp cumin-coriander powder
    1 tsp chili powder (or as per taste)
    salt to taste
    2-1/2 - 3 cups vegetable broth/water

Method

Clean the red lentils in cold water until the water runs clear. Place it in a pan along with the vegetable broth (start with 2-1/2 cups) and cook until cooked.

Add the soy chunks to it and let it cook for another 4-5 minutes until the soy chunks get soft.

Make sure that this mixture is mushy and does not have excess liquid.

In a skillet, in 1 tsp of olive oil, saute the onions along with salt. When soft, add the carrots, celery, red bell pepper and cook until the vegetables get soft. Another 3-4 minutes. Now add the ketchup, tomato paste along with spices. Cook until the rawness of the tomato paste goes away.

Process this mixture along with beans into a paste.

Add this to the cooked lentils (its mushy and does not need to be processed).

Now add the cheese and bread crumbs and mix well until blended. You can at this point taste this mixture to see if the seasoning is enough for your taste. Add more salt/pepper if you desire (or some cayenne pepper to increase the hotness of the dish).

Transfer this to a greased loaf pan. Level the top.

Bake in a preheated 350F oven for 1 hour. You will see the surface of the loaf looking crusty and sort of dry (but it actually provides a nice crunch).

Cool a little bit, remove from pan, cut it into slices and serve - either warm or cold as per your preference. Update: I got quite a few queries asking me what to do if the loaf does not set and remains too moist even after baking. If your insides do not harden enough to form into a loaf, just place the loaf pan in the fridge for 1 hour or so. It will harden and you will be able to cut them like a loaf. You can always re heat the cut slices in the oven for few minutes (or m/w) before serving in such a case. We personally liked it warm. Its moist, hearty with the bean and lentils complementing each other well.
 
 
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IFL  - Kuwait 2024