Don’t Miss the Meat:  Amaranth Lentil Loaf




Meatloaf is one of those Sunday dinner meals that provide comfort and warmth, but there’s also a lot of unhealthy side effects. Serve up the good without the bad with this Amaranth Lentil loaf!

Any kind of “loaf” is always a comforting dish in the cooler winter months. The combination of amaranth and lentils give you loads of protein and fiber, and won’t leave you feeling heavy like a traditional meat loaf. You can certainly swap out the lentil for other beans such as chickpeas, red kidney beans, or even white beans to give this loaf a different variation.

Bonus tip – make it ahead of time, so the loaf has time to cool and set before you slice into it. It also tastes great the next day and even tastes good cold. It can be added to salads, sandwiches, grain dishes, or accompany a side of greens drizzled with tahini!

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Don’t Miss the Meat:  Amaranth Lentil Loaf

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Prep Time
Total Time

INGREDIENTS

  • 1 cup green lentils, cooked
  • ¼ cup brown rice
  • ¼ cup amaranth
  • 4 cups water
  • 2 large carrots
  • 2 cups mushrooms
  • 2 stalks celery, chopped
  • ¼ cup parsley, chopped
  • 1 large onion
  • 2 tablespoons ground flax plus 6 tablespoons water
  • ½ teaspoon sea salt
  • ¼ cup tomato sauce
  • ¼ teaspoon ground pepper
  • ¼ teaspoon cumin
  • 1 teaspoon oregano
  • 1 tablespoon tamari
  • 1 tablespoon dijon mustard
  • ½ cup quick cooking oats
  • 2 tablespoons grapeseed oil

DIRECTIONS

1. Preheat oven to 350F. Place lentils in a medium sized saucepan and add all the water. Bring to a boil, reduce heat to low, cover and simmer for 20 minutes. Add brown rice and amaranth. Return to a boil and reduce heat again, covering and simmering for another 30 minutes or until all the water has been absorbed. Remove from heat and let cool.

2. While the lentils are cooking, prepare the vegetables (carrots, mushrooms, celery, parsley, and onion) and sauté over medium heat until they are soft. Remove from heat and let cool.

3. Add the flax and lentil mixture to a food processor and process until relatively smooth. Add the vegetables and chop for another 20 seconds or so until you reach a chunky but uniform texture. Add all the remaining ingredients and stir well.

4. Scoop the mixture into a non-stick loaf pan, cover with foil and cook for 30–40 minutes.

Remove the foil and cook for an additional 10 minutes or until firm on the top.


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