Lentil Loaf with Brussels Sprouts
Why we love it:
- 1 Sweet Potato (about 1 large, ½ a pound or so)
- 3 cups Cremini Mushrooms (thinly sliced, shiitakes are great here too)
- 2 Tablespoons Extra Virgin Olive Oil (divided, or use coconut oil, avocado oil, etc.)
- 1 Tablespoon Soy Sauce
- 1 cup Walnuts (raw)
- 1 cup Pecans (raw)
- 1 Tablespoon Dried Italian Seasoning
- 1 15-ounce can Green Lentils (rinsed and well drained, or cook your own from dried)
- 1 teaspoon Kosher Salt
- 1⁄2 teaspoon Black Pepper (freshly cracked)
- 1⁄2 6-ounce can Tomato Paste
- 2 Tablespoons Worcestershire Sauce
- 1⁄2 cup Breadcrumbs
- 1⁄2 cup Ketchup (or BBQ sauce)
- 1 pound Brussels Sprouts
1. PREHEAT THE OVEN TO 350 DEGREES
Line a standard loaf pan or 8 x 8 inch baking pan with parchment paper. Set aside.
2. SWEET POTATO
Peel the sweet potato and slice into ¼” thick rounds. Place in a small pot and just cover with water. Bring to a boil over high heat, then cover and reduce heat to a simmer. Simmer for about 6 minutes or until they’re tender. When ready, pour into a colander and let them sit until you need them, this way they’re draining excess water.
Meanwhile, prep mushrooms. Brush them gently with the edge of a clean towel to remove dirt. Then slice them thinly. Heat a large skillet over medium heat. Once hot, add half of the oil and mushrooms. Sauté, then cover and cook for 5 minutes, stirring frequently. Once softened, add the soy sauce and stir to coat. Cook for another 3-4 minutes or until caramelized. Set aside.
4. FOOD PROCESSOR
To a large food processor, add the nuts and pulse a few times until coarsely chopped. Add the drained sweet potatoes, cooked mushrooms and any liquid. Add the Italian seasoning and pulse to combine. Add lentils, salt, and pepper and pulse to loosely combine but be careful not to purée completely.
Transfer mixture to a large mixing bowl. Add tomato paste and Worcestershire sauce and stir until its uniform. Then add bread crumbs, a little at a time, until a thick dough forms. The texture should be moist enough to all stick together but also dry enough to touch without it sticking to everything. Add all of the breadcrumbs or more to dry it out, or a tablespoon of water to moisten it up.
Transfer the mixture to the parchment-lined loaf pan, gently pressing into an even layer. Place in the oven for 20 minutes.
After 20 minutes, spread the top evenly with the ketchup and bake for another 20-25 minutes or until golden brown on the edges and slightly dry to the touch. Remove from oven and let rest for 10-15 minutes in the pan.
7. BRUSSELS SPROUTS
While the loaf is finishing, trim the ends of the brussels sprouts. We’ve been leaving them whole recently, but you could slice in half too, if you prefer. Toss with the rest of the oil and a good pinch of salt. Spread out on a baking sheet and place in the oven for 10-13 minutes or until golden and tender throughout.
Gently remove the loaf from the pan and slice into 6-8 slices. Serve with brussels on the side.
Leftovers are great warmed in a toaster oven, or for extra pizazz, melt some butter in a non-stick sauté pan and sear both sides until golden and crusty.