1 cup brown lentils
2 cups water
1 teaspoon sea salt
1 small onion; minced
1 carrot; shredded
1 clove garlic; crushed
1 egg; beaten
1/2 cup tomato sauce
1 Tablespoon extra virgin olive oil
1 Tablespoon dried oregano
1/4 teaspoon fresh ground black pepper
1/4 cup water
1/2 cup besan (chick pea flour)
1/2 cup oat flour (or old fashioned oats ground in a food processor)
Bring lentils, water and sea salt to a boil, reduce heat and simmer until the water is absorbed (20-30 minutes).
Meanwhile prepare the remainder of the ingredients. In a medium sized bowl combine the onion, garlic, egg, tomato sauce, extra virgin olive oil. oregano, black pepper and water. Generously oil a loaf pan with extra virgin olive oil.
Preheat oven to 350. Allow the lentils to cool slightly then coarsely mash. I used a pastry knife. Add the cooked and mashed lentils to the bowl with vegetables and seasoning and combine well. Add the flours and combine well.
Pour the lentil mixture into the prepared loaf pan and spread with the back of a spoon.
bake for 30 minutes.
Meanwhile, prepare the rest of the meal. I marinated garden vegetables (in garlic, lime juice, extra virgin olive oil, coriander, cumin, sea salt and fresh ground black pepper) and prepared a “lazy” aioli (garlic mixed with homemade mayonnaise).
Take a knife and run it along the edge of the lentil loaf to loosen from the pan. Place a platter or plate on top of the loaf pan, hold the edge of the platter/plate and the loaf pan and flip. The lentil loaf should plop out.
Slice into desired thicknesses and serve as desired.