Ingredients Serves 4
- 2 stalks celery
- 1 onion (optional)
- 2 carrots
- 2 tbsp oil
- 1/2 tsp dried sage
- 1 tsp dried thyme
- 1 cup red lentils
- 1.5 tsp salt
- 1/2 tsp pepper
- 2.5 cups rolled oats
- 2 cups cranberries (fresh or frozen)
- 1-2 oranges
- 2 tbsp balsamic vinegar
- 1 tbsp agave/maple syrup
Peel and cut one onion into cubes. Dice 2 celery stalks. Peel and shred 2 medium carrots.
In a heavy-bottom pan heat up 2 tbsp vegetable oil, saute diced onion and celery for 3-4 minutes, stiring occasionally.
Add shredded carrots, 1/2 tsp dried sage and 1 tsp dried thyme, stir well.
Next, add 1 cup of rinsed red lentils, pour in 2.5 cups water.
Bring to a boil, reduce heat to low, cover and simmer for 20 minutes stiring from time to time. Towards the end add 1.5 teaspoon of salt and 1/2 teaspoon of pepper. Remove from heat when all the liquid evaporates.
Taste and add more salt, pepper and herbs as needed.
Add in 2.5 cups rolled oats, mix well.
While the lentils are cooking, prepare cranberry sauce. In a small pan combine 2 cups of cranberries, 1/2 cups of squeezed orange juice, 2 tablespoons of balsamic vinegar and 1 tablespoon of agave syrup. Cook over low heat for 15-20 minutes until it gets thick.
Place the lentil-oat mixture into a loaf pan. Press down firmly filling in along the edges too.
Spread cranberry sauce over the loaf top. Place the pan into preheated to 350 F/180 C oven.
Bake for 30 minutes. Let it cool for 20 minutes before removing fom the pan.
Serve with fresh or stewed vegetables or mashed potato.