Recipe Rhubarb Lentil Bread

Prep Time: 30 minutes
Cook Time: 50 minutes
Serves: 6 servings

INGRÉDIENTS

PRÉPARATION

In a medium saucepan, combine the lentils and vegetable broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until the lentils are tender and the liquid is absorbed. Let cool.
Preheat your oven to 350°F (175°C).
In a large skillet, heat the olive oil over medium heat.
Add the chopped onion and minced garlic and cook until softened, about 5 minutes.
Add the diced carrots and celery to the skillet.
Cook for another 5 minutes, until the vegetables are tender.
Mix the ingredients
In a large bowl, combine the cooked lentils, sautéed onions, garlic, carrots, celery, chopped rhubarb, breadcrumbs, flax egg, ketchup, soy sauce, apple cider vinegar, dried thyme, and dried basil.
Mix well until all ingredients are evenly distributed.
Transfer the lentil mixture to a greased loaf pan, pressing firmly. Top with additional chopped rhubarb for garnish, if desired.
Bake in the preheated oven for 45 to 50 minutes, or until the top is golden brown and the loaf is firm to the touch.
Let the loaf cool in the pan for 10 to 15 minutes before slicing and serving.