Simple Lentil Loaf [Vegan, Gluten-Free] – One Green Planet

For the Veggies:

1. Finely chop onion, celery, and herbs; shred the carrots and crush garlic cloves.
2. Then, warmth a couple of tablespoons of water in a skillet or massive pan. After that, throw in chopped onions and celery. Sauté the veggies with the lid on till softened, about 3 minutes stirring from time to time. Add splashes of water every time essential.
3. Now, add shredded carrots, stir and sauté for one more 3 minutes. Add splashes of water when wanted.
4. Lastly, throw in crushed garlic, chopped herbs, and smoked paprika. Stir it and simmer for one more jiffy. Put aside, coated.

For the Gluten-Free Lentil Loaf:

1. Begin by making ready the dried lentils. First, wash them till the water is obvious, after which soak for 6-8 hours. The lentils will soak in about 1 1/2 cups of water. For extra well being advantages, add 2 tablespoons of apple cider vinegar or lemon juice to soaking water.
2. Subsequent, rinse the lentils totally. Then, drain them and add 3 cups of water and a pair of teaspoons of broth powder (we’re going to cook dinner the lentils in loads of water, so it is mushy). Moreover, throw in a 2g piece of kombu seaweed and a bay leaf to reinforce the flavors.
3. Now, carry the lentils to boil. Then, scale back warmth and cook dinner till smooth, about quarter-hour. Be happy to make use of broth powder with sea salt for those who’re not involved about sodium content material.
4. Lastly, when the lentils are cooked, take away bay leaf (discard) and kombu seaweed (maintain for later). Drain the surplus liquid (you’ll get about 240g, 8.5oz of broth) by inserting the lentils right into a sieve. Use the discarded broth in different dishes (soups, stews, dressings, sauces).
5. Chop kombu seaweed into small items and add again to the lentils.
6. Pour drained lentils into a big bowl together with chopped kombu seaweed. Subsequent, add the veggie combine and stir effectively.
7. Then, throw in floor chia seeds (undoubtedly grind your individual seeds) and provides it one other good stir earlier than including chopped walnuts and buckwheat flour. Combine effectively till you will have a pleasant mushy and homogeneous batter. Lastly, season with Himalayan salt and black pepper.
8. Warmth oven to 375°F. Then, line a 12×5 inch loaf pan with parchment paper (it doesn’t matter if the scale differs a bit, the amount ought to be about 57.5 ounces).
9. Firmly pack the batter right into a loaf pan and bake for 1 hour. Let the baked loaf sit for five minutes earlier than lifting it onto folded kitchen paper to chill. Wait no less than half-hour earlier than slicing.