First I cut carbs. Then I cut coffee. Now I'm reducing meat. Not completely eliminating it. It is too difficult to be both low-carb and vegetarian. But I have lately felt guilty about eating meat three times per day. It is unnecessarily extravagant. I have been focusing on eggs, legumes, and seafood as the protein centerpieces for a few meals per week.
Recently I found this lentil loaf on Whipped, which reminded me of a similar recipe that Kevin pointed out, and this other Giada De Laurentis lentil loaf which I made years ago--it was incredible but definitely a weekend project to assemble.
The lentil loaf from Whipped was simple to construct, especially since I cooked the brown rice the night before. I used salsa rather than BBQ sauce and scallions rather than cilantro; I thought that the recommended ingredients might seem overwhelming.
Result: I LOVE CHEESY LENTIL LOAF. The tamari and salsa were excellent additions. The cheese formed a crunchy cheddary goodness on the top and sides. I appreciate the use of red lentils, which have a milder flavor than the brown and cook faster. The recipe is supposed to serve four, and I had intended to bring leftovers for lunch to work this weekend. I don't think that it will really last for three more meals.
(Oh yeah, I ate a larger piece than what I photographed here. But my second piece wasn't photo-worthy.)
0 comments:
Post a Comment