Hello, friends -- In this episode we are making Vegetable Stock and baking a vegetarian Lentil Loaf (recipe below). Also, we are looking at wallpaper samples for a bedroom makeover. Thank you for watching!
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Lentil Loaf Recipe
3/4 cup (157g) brown lentils
14.5 ounces (430ml) vegetable stock/broth
1 tablespoon olive oil
1 3/4 cups (150g) shredded carrots
1 cup (75g) chopped mushrooms
1 cup (100g) diced onion
1 tablespoon minced parsley
2 teaspoons Italian seasoning
1/2 cup (55g) cooked rice*
1 cup (100g) shredded mozzarella cheese
l large egg and 1 large egg white beaten together
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
6 ounces (170g) tomato paste
*I cooked my rice in the vegetable stock we made in this video
1. Tip the lentils and vegetable stock/broth into a small saucepan; bring to a boil over high heat. Reduce heat, and simmer, covered, until the lentils are perfectly tender -- about 30 minutes.
2. Preheat the oven to 350°F (180°C). Lightly grease a 9x5-inch loaf pan, and then line the pan with parchment. Lightly grease the parchment.
3. Warm the oil in a large skillet over medium heat. Add the carrots, mushrooms and onion and saute until the vegetables are tender -- about 10 minutes. Off heat, stir in the parsley.
4. Transfer the vegetable mixture to a large bowl and let cool for 10 minutes. Then stir in the Italian seasoning, rice, cheese, egg mixture, salt, pepper, garlic powder, and lentils.
5. Pour the mixture into the prepared loaf pan. Spread the tomato paste over the top of the loaf. Bake in the preheated oven until set -- 45-50 minutes. Cool for 10 minutes before unmolding and slicing.