Spring has come to Los Angeles and also to my (small) garden. Suddenly I have an abundance of fresh herbs, and I find this very exciting.
This is a gluten free, vegan loaf made from red lentils, rice, ground walnuts and flaxseeds, onions, garlic and lots of herbs from the garden - thyme, oregano, marjoram and parsley - served with a green salad and Korean red pepper sauce.
2 tablespoons olive oil 1/2 onion, diced 2 cloves garlic, minced 2 cups cooked red lentils 1 cup cooked brown rice 1/2 cup raw walnuts 1 tablespoons flaxseed, ground 1/3 cup water 1 teaspoon fresh thyme 1 teaspoon fresh oregano 1/2 teaspoon fresh marjoram 2 tablespoons fresh parsley 1 tablespoons gluten free mustard 1 teaspoon cumin (optional) 1 teaspoon salt
Preheat oven to 350 degrees.
Process the walnuts in a food processor or coffee grinder until coarsely ground. Set aside. Grind the flaxseeds and add to water. Set aside. The flaxseed mixture acts as a binder to replace 1 egg. If you can eat eggs, you can of course use an egg instead.
Heat a pan over medium heat and add the olive oil. Saute the onion and garlic until translucent. Add the herbs and stir until fragrant. Set aside to cool.
Mix together cooked lentils, rice, onion mixture, walnuts, flaxseed mixture, and salt and mix well. Add more water if the mixture is too dry. Press into a well oiled loaf pan.
Bake 45 minutes at 350 degrees or until browned on top. Cool 10 minutes before serving. Serve with ketchup, gravy, or red pepper sauce.