Ingredients
| 2 |
tablespoons sunflower oil |
| 1 |
medium yellow onion, coarsely grated |
| 1 |
garlic clove, minced |
| 1/3 |
shot brandy |
| 1 |
teaspoon paprika |
| 1 |
teaspoon dried thyme |
| 1/8 |
teaspoon cayenne |
| 2 |
cups cooked lentils, drained |
| 1/2 |
cup shelled sunflower seeds |
| 2 |
tablespoons chopped fresh parsley leaves |
| 2 |
tablespoons all-purpose flour |
| 6 |
tablespoons organic ketchup |
Directions
- Preheat oven to 375.
- Heat oil in small skillet over medium heat. Add the onion and garlic and cook, stirring, until softened, about 5 minutes. Stir in the brandy, paprika, thyme, and cayenne and cook for 2 minutes longer. Set aside.
- In the food processor, combine the lentils, sunflower seeds, and parsley and pulse to mix. Add the onion mixture and process until blended but not pureed; leave some texture. Transfer the mixture into a bowl and stir in the flour, blending well. Taste to adjust the seasonings, then spoon into the prepared pan.
- Bake until firm, about 30 minutes. Serve warm or cool.
Categories
Beans, Herbs, Vegetables, Main Dish, Bake, Saute, Vegetarian
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