Lentil & mushroom loaf

This is a traditional Romanian dish, and is typically made with boiled innards. For the purpose of keeping things mostly plant based however, I've opted to remove them from the recipe. This is a delicate balance between mushroom & lentil. Too much mushroom and the loaf will turn to mush, lentil and it'll be crumbly and dry. 

Here's the best ratio I've found to date, it's moist but not soggy. I love it! 


makes 4-6 portions

1 C red lentils, dry
2 C mushrooms, chopped
1 red onion, chopped
1 potato, peeled & chopped
1 t olive oil
2 eggs
1 big handful of parsley
1 big handful of dill
2 t thyme
Salt and pepper, to taste

Spinach & sriracha for serving.


prep 10 mins + 45 mins cooking

Preheat oven at 350. Place two 4 x 6 (or one 9 x 6) baking dishes in the oven while it preheats.
Boil the lentils for 15 mins. Strain well. Place in a large bowl.
Heat olive oil to a large pan and saute the chopped onion, mushrooms and parsnip for about 10 minutes. Add sauteed veg, eggs, parsley, dill, thyme, salt & pepper to lentil. 
Pull the baking dishes from the oven, fill them & bake for 30 minutes or until loaf is set.
Let it cool a few minutes before slicing and serving with a quick spinach salad!