Perfectly sunny sky. And, I just finished cleaning 30 chairs out in the garage.
It's safe to say I'm *schvitzing*. Sweating my balls off, if you will.
Sounds like the perfect time for some hearty, home-cooked, comfort food, right?
Eh, not exactly. Normally, I would have been wanting something cool and refreshing for dinner, but tonight, I had one thing on the brain.
Lesson: Italian-Stlye Lentil Loaf
- 2 c. cooked lentils
- 1.5 c. old fashioned oats
- 1 small onion chopped
- 2 cloves of garlic
- .5 c shredded zucchini
- .5 c shredded carrot
- 2 flax eggs
- 3/4 c jarred tomato sauce (I used Classico Tomato and Basil)
- as much as you like- dried basil, oregano, and parsely (feel free to use fresh if you have it)
- salt and pepper
Activities and Procedures:
- Preheat the oven to 375 and grease a loaf pan.
- Sauté the onions and garlic until soft, about 5 min.
- In a food processor, blend 1 c of both the lentils and oats until roughly ground. (This is personal preference- however fine you want it.
- Empty this into a bowl and combine with remaining lentils and oats. Add the cooked onions and garlic, zucc and carrots, and 1/2 c of the tomato sauce and stir to combine well.
- Dump it all in the pan, and cover with the remaining tomato sauce.
- Bake that sucker for about 4 min.
- Let stand for 10 min before cutting in so that it can get solid again.
Here's to enjoying some awesome- and unseasonal- dishes on the parents' tab!