Gratitude Lentil Holiday Loaf

To Make 1 12″x18″ Sheet Pan


Cook together:

2 cups red lentils

6 cups water

1 teaspoon salt

Sautee together:

1/4 cup diced carrots

1/4 cup sliced celery

1/2 cup diced onions

1/3 cup olive oil

1 teaspoon fresh rosemary, finely chopped

1 tablespoon chopped garlic

Add and lightly cook:

1 1/4 cup diced tomatoes

2 quarts cooked rice

2 quarts cooked red lentil

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.



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