Lentil Millet Loaf (GF, Vegan, Vegetarian)
Having a vegetarian or vegan over for Thanksgiving? Make this classic vegan friendly dish.
Thinking of lentil loaf immediately brings to mind two things: a classic vegetarian dish and my sweet friend Kimberly to whom I was bonded forever when I made this for her during a time of bereavement. Kimberly this updated version is especially for you.
2 cups cooked lentils
1 cup cooked millet
2 tbsp olive oil
1 large onion diced
3 cloves garlic minced
1 rib celery diced
2 medium carrots peeled and diced
10 fresh sage leaves chiffonade
¼ tsp thyme
1 ½ tsp salt
1 tsp pepper
1 tbsp ground chia seeds
3 tbsp water
1/3 cup raw cashews
Preheat oven 350. Toast over low heat in a dry pan the cashew until lightly brown. Let cool. Grind in a coffee grinder and set aside. Take ground chia, add water and whisk until thick. Set aside. In the same pan heat olive oil over medium heat and sauté onion, garlic, celery and carrots for about 7 minutes until softened. In a large bowl combine lentils, millet, sautéed veggies, chia mixture, cashews and remaining seasonings and mix well. Pour into greased loaf pan and bake for 1 hour. Let rest for 10 minutes before cutting.
