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Ingredients
- 1 1/2 cups Iberia lentils
- 3 1/2 cups water or vegetable broth
- 2 onions diced
- 1 in tbsp. Iberia minced garlicextra virgin olive oil
- 3 tablespoons Iberia Sunflower & Avocado Oil
- 2 cups pre-cooked Iberia jasmine rice
- 1/2 teaspoon salt
- 1/4 cup ketchup or barbecue sauce
- 1/2 teaspoon sage
- teaspoon ¾Iberia oregano
- ¾ Iberia adobo seasoning
- 1/4 cup ketchup
Ingredients
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Instructions
- Pre Heat oven to 350 F.
- Rinse the lentils and drain.
- Fill a large pot with water and add the lentils.
- Bring it to a boil and then reduce the heat. Simmer until cooked–roughly about 30 minutes.
- Drain thoroughly then mash the lentils while they are still hot.
- Sauté the onions and garlic in olive oil for 3 to 5 minutes or until soft.
- In a large bowl, combine onions, garlic, and olive oil with the mashed lentils and add the rice, salt, ketchup, sage, and adobo seasoning. Mix well.
- Gently press the entire lentil mixture into a greased loaf pan. Drizzle a bit of extra ketchup on top.
- Bake the lentil loaf for 1 hour, basting with additional ketchup every 15 minutes or so. Allow it to cool slightly before slicing and serving, as this will help the lentil loaf firm up.
- Serve with mashed potatoes.