Simple Vegan Lentil Loaf [Gluten-Free]

By: Nele Liivlaid from nutriplanet.org

Simple Vegan Lentil Loaf Gluten-Free

By: Nele Liivlaid from nutriplanet.org

"I give you a simple gluten-free vegan lentil loaf recipe requiring only well-known ingredients. It’s hearty, holds together well and is full of flavour. Relatively simple to make. Requiring only well-known ingredients. Fills your kitchen with heavenly Mediterranean flavours. Great recipe for batch cooking and freezing. Low-fat Oil-free Gluten-free Low-glycemic Candida diet friendly Made of whole food ingredients My favourite sauces for lentil loaf are Tahini-Chickpea Dressing (on photo) and Oil-Free Veggie Sauce (recipes are up on my blog). In original post: How to cook legumes to make them more digestible. Cautions to be aware of with kombu seaweed. Recommendations for serving this vegan lentil loaf. Substitution tips on the recipe. Storing tips."

NotesGet tips on the recipe from original post.

Click here for the easy healthy recipe

Serves8 people

Preparation Time30 min

Chilling Time30 min

Cooking Time1 hr

Ingredients

10 3/5 (1-ounce) dry split red lentils
3 1/2 (1-ounce) dry brown lentils
1 bay leaf
2 teaspoons vegetable broth powder
25 (1-ounce) water + water for soaking lentils
1 small onion
2 medium celery stalks
3 9/10 (1-ounce) finely shredded carrot
3 garlic cloves
fresh rosemary stalk, leaves only

Start by preparing the dried lentils. First, wash them until the water is clear and then soak for 6-8 hours. The lentils will soak in about 1½ cups of water. For more health benefits, add 2 tablespoons of apple cider vinegar or lemon juice to soaking water. Next, rinse the lentils thoroughly. Then, drain them and add 3 cups of water and 2 teaspoons of broth powder (we’re going to cook the lentils in plenty of water as we’re after mushy result). Additionally, throw in a 2g piece of kombu seaweed and a bay leaf to enhance flavours and mineral content as well as ease the digestion. Now, bring the lentils to boil. Then, reduce heat and cook until soft, about 15 minutes. Feel free to use broth powder with sea salt, if you’re not concerned about sodium content. Finally, when the lentils are cooked, remove bay leaf (discard) and kombu seaweed (keep for later). Drain the excess by placing the lentils into a sieve. Chop kombu seaweed into small pieces and add back to the lentils.
While the lentils are cooking, finely chop onion, celery and herbs; shred the carrots and crush garlic cloves.
Then, heat up a few tablespoons of water in a skillet or large pan. After that, throw in chopped onions and celery. Sauté the veggies with the lid on until softened, about 3 minutes stirring every now and then. Add splashes of water whenever necessary.
Now, add shredded carrots, stir and sauté for another 3 minutes. Add splashes of water when needed.
Finally, throw in crushed garlic, chopped herbs and smoked paprika. Give it a stir and simmer for another few minutes. Set aside, covered.
Pour drained lentils into a large bowl along with chopped kombu seaweed. Next, add the veggie mix and stir well.