Lentil Loaf with Tomato Glaze and Rosemary

This Lentil Loaf with Tomato Glaze and Rosemary is a hearty vegetarian dish featuring protein-rich lentils and savory herbs, complemented by a tangy tomato glaze. The rosemary imparts a fragrant and earthy note, enhancing the dish’s overall appeal. This nutritious option caters to those seeking more plant-based meals in their diet, while also fitting into a cozy family dinner or holiday setting. Its combination of flavors offers a delicious alternative for vegetarians and anyone interested in exploring diverse culinary experiences.

Ingredients

• 2 cups cooked green lentils
• 1 cup breadcrumbs
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1/4 cup ketchup
• 1 tablespoon soy sauce
• 1 tablespoon Worcestershire sauce
• 1/4 cup tomato paste
• 1 tablespoon brown sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a large mixing bowl, combine the cooked lentils, breadcrumbs, onion, garlic, and rosemary.
3. In a separate bowl, mix together the ketchup, soy sauce, Worcestershire sauce, tomato paste, brown sugar, salt, and black pepper.
4. Add the wet mixture to the lentil mixture and mix well to combine.
5. Grease a loaf pan with olive oil and press the lentil mixture into the pan evenly.
6. Bake for 45 minutes, or until the loaf is firm and golden brown on top.
7. Allow the Lentil Loaf to cool in the pan for 10 minutes before slicing to ensure clean slices.
8. Serve the Lentil Loaf warm, without additional garnishing instructions.

Keywords: Vegetarian, Protein-rich, Savory, Hearty, Healthy

Spice Rack: Rosemary, Garlic Powder, Onion Powder

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