How to make lentil meatloaf

There are many reasons to make a lentil meatloaf (or roast). Maybe you don't eat meat and are looking for alternatives, or you're having vegetarian guests for dinner (if so, this vegan meatloaf is the perfect dish to impress them). But I actually wanted to share it with you for a much simpler reason: because lentils are a wonderful, versatile legume that's delicious all year round!

Compared to other legumes, lentils have a major advantage: they don't require soaking, making them more convenient and quick to prepare. They're also among the most digestible legumes, so if you're not used to eating them, they're the perfect alternative. In this regard, we recommend adding a small piece of kombu seaweed during cooking to make them even softer and more digestible.

They are an excellent source of protein and carbohydrates , while being low in fat , mostly unsaturated, making them recommended for those wanting to control their weight and also for preventing certain cardiovascular diseases. They are rich in important minerals (iron, calcium, magnesium, phosphorus) and vitamins , particularly B vitamins (including folic acid, which is essential for the proper functioning of the nervous system, the production of red blood cells, and DNA synthesis). Thanks to their high fiber content, they help regulate intestinal activity, keep blood cholesterol levels under control, and slow the absorption of carbohydrates, keeping blood sugar levels stable and avoiding spikes. Finally, they are rich in isoflavones , important antioxidants with anti-cancer properties.

For the roast base:

• 200 g lentils
• ½ carrot
• ½ onion
• 1 stalk of celery
• 2-3 bay leaves
• 3-4 sage leaves
• 1 sprig of rosemary
• 30 g corn flour
• 30g g extra virgin olive oil
• 0.5 l warm water or vegetable broth
• soy sauce (shoyu) or whole sea salt

For the filling:

• 150 g ribs or black cabbage
• 1 carrot
• 4-5 tablespoons mustard

• Finely chop the carrot, onion and celery.
• In a saucepan, heat a tablespoon of extra virgin olive oil, sauté the vegetables, then add the washed and drained lentils and sauté for a couple of minutes.
• Add the water, herbs for flavor, and a pinch of salt. Bring to a boil, reduce the heat, cover, and cook for about 40-50 minutes until the lentils are soft and dry (add more liquid if necessary during cooking).
• Season with shoyu and cook for another couple of minutes. Then turn off the heat and let it cool.
• Meanwhile, clean the ribs (if using black cabbage, remove the leaves from the central rib) and the carrot, cutting it lengthwise into strips about half a centimetre wide.
• Blanch the vegetables in boiling water for a couple of minutes and drain on a dry cloth.
• Add the cornflour to the cooled lentils and mix.

• Brush a sheet of baking paper with extra virgin olive oil and spread out the lentils to form a uniform rectangular layer approximately 1 centimetre high. Stuff with the chard leaves, leaving about a couple of centimetres from the edges, brush with mustard, finally in the central part spread out the carrot strips lengthwise (1) .
• Roll the layer of lentils on itself to form a roll, close it like a candy in the baking paper using string to seal the ends (2) .
• Bake in a hot oven at 180°C for 15-20 minutes.
• Let it cool well without touching it (3) .
• Transfer to a cutting board and cut into slices about 2-3 centimeters thick and serve warm.

• To make the recipe more delicious, you can add some smoked tofu to the filling (4).
• Serve with a side of vegetables such as baked sweet potatoes or stewed artichokes (5) .
• Serve the roast slices with a sauce made with soy yogurt, lemon, salt, and extra virgin olive oil.