Tuesday, July 28, 2009
Sun Oven Lentil Loaf, Mashed Potatoes and Zucchini
Not only was today's dinner made entirely in the solar oven (except the gravy) but I put it together without making a single trip to the grocery store. This is a major accomplishment for me. And to think, when I got up this morning I had no idea what I'd be solar cooking today. I was planning on beans but forgot to soak them overnight. I decided to make lentil loaf instead. I started the lentils before breakfast. When they were ready I put the potatoes in the oven to boil. Once the potatoes were done I made the zucchini. In the meantime I put the lentil loaf together.
This is only the second time I've ever made lentil loaf. I'd never even heard of it until a couple of months ago. I didn't really follow a recipe, I simply made one up after consulting a seemingly endless number of them online. I put the loaf in the solar oven around 4:00 p.m. for just over an hour. While it was cooking I made the mashed potatoes, reheated the zucchini and made the gravy. The gravy was from a package in case you were wondering.
It needs tweaking but here's how I made the lentil loaf
1/2 pound dry lentils, rinsed and cooked until tender
1 TBS olive oil
1/2 small onion finely chopped
1 leek finely chopped
1 carrot finely chopped
1 stalk celery finely chopped
1/2 cup crushed tomatoes
1 slice whole wheat bread crust removed
1/3 cup vegetable broth
1 TBS grated parmigiano reggiano
1 tsp dried basil
1 egg lightly beaten
Line loaf pan with parchment paper making sure it drapes over the edges. This will make it very easy to remove the loaf when it's done.
Saute the onions, leek, carrot and celery in the olive oil until soft. Add the crushed tomatoes and simmer for about 10 minutes. Soak the bread in the broth (I would have used red wine but somehow didn't have any left over) Mash the lentils in a large bowl and combine with all the other ingredients. Put the mixture in a loaf pan and place in oven. About ten minutes before it's done spread tomato sauce on top of loaf. Let loaf rest about 10 minutes before slicing.