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Italian Style Lentil Loaf Recipe


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     Italian Style Lentil Loaf

Category   Entrees - Maindishes
Sub Category   Gluten-Free

2 cups water plus 3 Tbsp, divided
1 cup lentils (crimson lentils)
1 inch piece kombu
1 Tbsp flax seed, ground
1 Tbsp olive oil plus a little to grease the pan
1/2 medium onion, diced
2 cloves garlic, minced
1 tsp sea salt
1 tsp dried basil
1 tsp dried oregano
1 Tbsp parsley
1/2 tsp ground black pepper
1 cup quick cooking oats (for gluten free, use gluten free oats)
1 cup pasta sauce of your choice
1/2 cup cooked squash or pumpkin puree
3/4 cup Daiya Mozzarella cheese

Grease a loaf pan with a little olive oil. Bring 2 cups water and kombu to boil in a medium saucepan. Add the lentils, return to a boil, lower heat to a simmer. Cover and cook 25-30 minutes or until tender. Drain and set aside. In a small cup or bowl stir together the ground flax and the remaining 3 tbsp of water. Set aside. Place 1 tbsp olive oil in a skillet and heat to medium high. Add the onions and salt. Sauté 3-4 minutes until tender. Add the garlic and sauté a minute more. Add the basil, oregano, parsley and black pepper. Add the onion mixture, oats, 1 cup pasta sauce, squash puree and flax mixture to the sauce pan with the lentils. Mix well. Add the daiya cheese and stir until combined. Turn into the prepared pan and press gently to smooth down. Bake at 350 degrees for 45-50 minutes. Cool 5 minutes or so before cutting. To cut, run a knife around the edge of the pan before turning out onto a plate and slicing into 1 inch slices.

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