In true Irish style, I’ve managed to incorporate booze into a vegetarian dish in the spirit of St. Patrick’s Day. You can take the Healthy Irishman out of Ireland but old habits die hard!
Makes one loaf
3 cups lentils
2 x 15 oz cans Guinness
1/2 white onion – fine dice
3 garlic cloves – minced
2 carrots – peeled, 1/4″ dice
3 celery stalks – washed, 1/4″ dice
2 Lg. Swiss chard leaves – stalks removed and diced, leaves roughly chopped
2 tsp ground cumin
2 tbsp fresh oregano – chopped
1 jalapeno – seeds removed, finely chopped
1/2 cup breadcrumbs (I used Panko breadcrumbs)
3 egg whites
1 cup chopped walnuts – toasted in a dry saute pan for 3-4 minutes
1 lime – juiced
The walnuts gave the loaf a great texture component I have to say. I was also experimenting with the chard just to add in some extra nutrients (thinking about all of you parents here…course now really thinking about it, you probably should substitute stock or water for the Guinness if you’re a parent. Clearly I’m not a one yet!) DIRECTIONS:
Begin by cooking the lentils in 1 1/2 can Guinness, keeping 1/2 in remainder of one can until later. If you need some extra cooking liquid while the lentils are cooking add water. Add pinch salt to the Guinness. Cook for 20 minutes, approx for until the lentils are cooked but not mushy.
Preheat large saute pan on medium heat for 1 minute. Add 2 tbsp olive oil and saute onions, carrots, celery and chopped chard stalks for 3 minutes, stirring. Do not brown. Add garlic, jalapeno & cumin and keep cooking for another 5 minutes until veg are softened. Once lentils are cooked drain 1/2 cup of the Guinness cooking liquid along with remaining Guinness from can into the veg mix. Reduce on high heat until liquid is almost evaporated, 5 minutes, approx. Discard remaining liquid from lentils.
In a large mixing bowl add cooked lentils, breadcrumbs, walnuts, oregano, veg mix, egg whites and lime juice. Mix thoroughly. Taste and season with S&P.
Line a loaf pan with parchment paper and fill with lentil mix.* Using a spoon fill the whole loaf pan with the mixture, gently pressing to fill the corners.
*TIP: Spray the loaf pan with oil spray which will help the parchment to stick to the pan. It’ll be easier!
Preheat oven to 350°F.
Bake for 45 minutes.
Once cooked, remove and let cool for 10 minutes before removing from loaf from pan. To remove, simply lift out by the parchment paper. Set on a cutting board and peel the paper off. Slice.
The Irishman in me couldn’t resist serving this with something green so I headed to my neighbor’s garden and simply sauteed some of their Swiss Chard with a little olive oil, S&P and a squeeze of lemon. Then instead of ketchup I used my favourite substitute, my red pepper vinaigrette. Alright now, time to tuck in!
All recipes are made with the finest quality farmers’ market whole foods, natural and non-processed ingredients as much as possible.