Mediterranean Lentil Loaf

Serves 8 * prep time 15 minutes * cook time 50-60 minutes

Lovely cake-like texture (somewhat like cornmeal bread), hearty taste. Serve with salsa.

Ingredients

2 cups dry red lentils, soaked overnight and drained

½ cup Greek yogurt (or 1 extra egg and ¼ cup water)

3 large eggs

1 ½ tsp salt

5 Tbsp olive oil

⅓ cup crumbled feta cheese

¼ cup chopped Kalamata olives

½ onion, chopped

¼ red pepper, chopped

2 Tbsp chopped fresh dill or 1 tsp dry

2 tsp baking powder

1 tsp garlic powder

Topping: 1 Tbsp sesame seeds and 2 Tbsp pumpkin seeds

Preheat the oven to 350F.

Drain lentils and add the first 5 ingredients to food processor and blend until mostly smooth. Transfer to a mixing bowl.

Add remaining ingredients except toppings and mix to combine.  Pour the batter into two silicone loaf pans or an 8”x8” pan lined with parchment. Tap on the pan on the counter to eliminate bubbles.  Sprinkle top with sesame and pumpkin seeds.  Bake for 50-60 minutes or until a toothpick comes out clean.  Let it sit for 10 minutes then remove from the pan and serve with salsa.

From Hungryhappens.net with modifications.