Thursday, February 5, 2009

Tomato Herb Lentil Loaf

Last year we had a very special guest for lunch. Dr. T. Colin Campbell author of the important book, "The China Study" was going to be speaking in our town on Saturday and Sunday. I was asked if we could prepare lunch for him and his wife and another couple. I was a little scared, but what an honor. We have people over sometimes, but they are usually other families with kids, or people more like us. I've never cooked and cleaned for such a famous person before.

As it turned out, Dr. and Mrs. Campbell are wonderful people. The are small town people, just like us. They were easy to talk with, and easy to be around. I think everyone one present instantly felt at ease.

For the meal I served a lentil loaf out of my friend's just published cookbook, Pure and Simple by Tami Benton. It is a cook book featuring plant based foods that are gluten free, and MSG free. Just to get you interested, Tami gave me permission to share a couple recipes.

Tomato Herb Lentil Loaf
By Tami A. Benton

*Cook the lentils and rice ahead. Mix all ingredients together in a large bowl.
1 cup cooked brown lentils
1/2 cup cooked brown rice
1/2 cup ground raw sunflower seeds
1/2 cup tomato, chopped
1/3 cup onion, finely chopped
1/3 cup celery, finely chopped
5 T tomato paste or 1/2 of a 6 oz. can of tomato paste
2 T salt
1/8 t sage
1 t garlic powder
1/2 t onion powder
dash cayenne (careful, not too much)
dash rosemary
dash thyme
dash basil

Press into an oiled 4" by 8" loaf pan. Bake 350 degrees for 40 minutes or until brown. Allow pan to cool. Decorate a platter with lettuce leaves and place loaf in the middle. Or place directly on the serving platter and drizzle cashew gravy over the top.

It does freeze nicely.

My Notes: Make sure your lentils have as much liquid drained off of them as possible before measuring or your loaf ends up a little too wet. The loaf does come out of the pan easier after it is cooled. If you loaf does not come out in one piece, like mine did, then all is not lost. Just take a spoon and mound and smooth the sides. It still turns out pretty. I added cooked carrots around the edge of mine for decoration.
If you would like to hear a couple lectures by Dr. T. Colin Campbell, I have good news. I found two of them at google video.

Lecture one -

Lecture two -

Also his book, The China Study, is really worth reading.

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