Gratitude Lentil Holiday Loaf
To Make 1 12″x18″ sheet pan
Cook together:
2 cups red lentils
6 cups water
1 tsp salt
Sautee together:
1/4 cup diced carrots
1/4 cup sliced celery
1/2 cup diced onions
1/3 cup olive oil
1 tsp fresh rosemary, finely chopped
1 tblsp chopped garlic
Add and lightly cook:
1 1/4 cup diced tomatoes
Add and lightly cook:
2 qts cooked rice
2 qts cooked red lentils
1/3 cup tamari
3/4 cup ground flax seed
2 cups shredded kale
1 tsp salt
Spread out on a well oiled sheet pan and prepare butternut squash topping.
In a large bowl, mix together:
1 small red onion, thinly sliced
4 cups cubed butternut squash
1/2 cup olive oil
1 tsp salt
Spread the butternut squash mixture on top of the lentil loaf and bake at 375 degrees covered with foil for 20-25 minutes. Remove cover and brown the top for additional 10 minutes.
ENJOY!
