PALOUSE LENTIL LOAF

PALOUSE LENTIL LOAF

Serves 2-3

I N G R E D I E N T S

PIE CRUST

• 1 CUP dried lentils from Palouse Brand

• 2 TBSP olive oil, split

• 1 large shallot (or 3 small shallots) from Channing Farm, diced

• 6 oz mushrooms from Happy Mountain Mushrooms, diced

• 2 CUPS carrots from Full Bushel Farm, diced

• Salt and pepper

• 1 TSP dried thyme

• 5 TBSP tomato paste

• 5 TBSP soy sauce

• ¾  CUP rolled oats

• ¾  CUP pumpkin seeds/pepitas

• ½ CUP panko bread crumbs

• Ketchup

P R O C E S S

1. Preheat the oven to 350 degrees F. Like a loaf pan with parchment paper.

2. Add the lentils, three cups of water, and 1 TBSP olive oil to a pot and simmer for 25 minutes, until soft. Strain out any remaining liquid.

3. Add the remaining 1 TBSP olive oil, shallot, mushrooms, and carrots to a cast iron skillet and saute on medium-low heat until the shallots are translucent and mushrooms have tenderized. Sprinkle with salt and pepper and stir in the dried thyme, tomato paste, and soy sauce, cooking for another minute.

4. In a large mixing bowl, stir together the lentils, sauteed vegetable mixture, rolled oats, pumpkin seeds, and bread crumbs. Mash with a spoon as needed.

5. Add the mixture into the prepared loaf pan and press firmly. Spread ketchup in a thin (or thick!) layer as glaze. Trim the parchment paper around the edges.

6. Bake for 40 minutes until golden brown. Enjoy!