Vegan Lentil Loaf
or vegetable broth
tbsp. Iberia minced garlicextra virgin olive oil
Iberia Sunflower & Avocado Oil
pre-cooked Iberia jasmine rice
or barbecue sauce
¾ Iberia adobo seasoning
Pre Heat oven to 350 F.
Rinse the lentils and drain.
Fill a large pot with water and add the lentils.
Bring it to a boil and then reduce the heat. Simmer until cooked–roughly about 30 minutes.
Drain thoroughly then mash the lentils while they are still hot.
Sauté the onions and garlic in olive oil for 3 to 5 minutes or until soft.
In a large bowl, combine onions, garlic, and olive oil with the mashed lentils and add the rice, salt, ketchup, sage, and adobo seasoning. Mix well.
Gently press the entire lentil mixture into a greased loaf pan. Drizzle a bit of extra ketchup on top.
Bake the lentil loaf for 1 hour, basting with additional ketchup every 15 minutes or so. Allow it to cool slightly before slicing and serving, as this will help the lentil loaf firm up.
Serve with mashed potatoes.