Raven the Kitchen Witch's "Fix-Approved" Lentil Loaf (vegan)

Raven the Kitchen Witch's "Fix-Approved" Lentil Loaf (vegan dish)

Hey gang! Raven here, and today I'm going to share one of my all-time favorite ways to cook lentils! This recipe is vegan, and I've added the fix-approved ketchup recipe to this one so that this dish comes out completely fix-approved without sacrificing flavor. Loads of you have asked me for this recipe and this is my all-time favorite. If you live in the Peoria area and eat clean, this dish tastes like Naturally Yours smells. Delicious!

For the Loaf:

1.5 cups dried lentils, rinsed
2 yellow onions
2 Tbsp extra virgin olive oil
3 cups brown rice (cooked)
1 (6-ounce) can of tomato paste, preferably organic, must be no-salt added
1/2 cup (fixate) ketchup
1 tsp marjoram
1 tsp sage
1 tsp garlic powder
1/2 cup cherry tomatoes, quartered
3/4 cup tomato sauce (or pasta sauce) (organic, no-salt added)
Additional ketchup or sea salt to taste

Rinse the lentil and cook them in 3-4 cups water until soft (about 30 minutes). Drain excess liquid. Mash lentils slightly.

Meanwhile, peel and chop both onions, cooking them on a skillet with the oil until translucent or golden.

In a large pot or bowl, combine mashed lentils with onions, rice, tomato paste, spices, quartered tomatoes, and pasta sauce until mixed well.

Press mixtured into a well-oiled loaf or baking dish. Spread 1/2 cup ketchup across the top. Bake at 350-degrees for 1 hour.

Add additional ketchup to taste. Will keep (covered) in the refrigerator for 7-10 days.

 For Fixate Ketchup:

·                            1 (15-oz.) can organic tomato sauce, no salt or sugar added

·                            1 Tbsp. cider vinegar

·                            1 Tbsp. coconut sugar (or pure maple syrup)

1.                Heat tomato sauce, vinegar, and sugar in small saucepan over medium heat. Bring to a boil, stirring frequently, for 5 minutes or until mixture begins to thicken. Remove from heat; cover. Cool to room temperature.

2.                Refrigerate, covered, for at least 2 hours.

I'm new to the game of figuring out containers for a full recipe, but I believe this recipe counts for containers as: 2 yellow, 1 purple, 1/2 green, 1 tsp. I am open to hearing your own interpretation of the container count for this one! Also, if you tried this recipe or the ketchup recipe and have somethin to say, share! I'd love to see your pictures or hear what you thought in the comments below. Thanks and Shine on!