Loaf
1 cup lentils
1/2 cup chopped onion
1 heaping tablespoon minced garlic
1 teaspoon salt
1/2 cup cornmeal
3 tablespoons ground flaxseed
1/2 teaspoon smoked paprika
1/2 cup corn
Sauce
1 can tomato paste
1/2 cup water
1 teaspoon salt
1 tablespoon garlic powder
1 heaping tablespoon chili powder
1 heaping tablespoon prepared mustard
3 tablespoons balsamic vinegar
1/4 cup molasses
Heat oven to 350. Cook and drain lentils. Sauté onion and garlic in oil. Whisk together sauce ingredients.
Lightly mash lentils, not too much. Add salt, cornmeal, flaxseed, smoked paprika, corn, and 3/4 cup of the sauce. Mix well and transfer to a greased glass loaf pan. Spread sauce over the top. Save extra sauce for serving.
Let loaf sit at least 20 minutes before baking. Bake about 60 minutes, until firm and pick comes out clean. Let sit 20–30 minutes before serving.
Serves 6–8.
Total time: 2–2 1/2 hours.
Original recipe source
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Slow cooker instructions: Use a six-quart slow cooker. Make a foil ring to keep the pan off the bottom. Place loaf pan on ring; tilt lid to allow steam to escape. Cook on high 3 hours.
Prep time: 30 minutes.
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Serving suggestions
Baked potatoes
Cucumber salad
