This vegan lentil meatloaf (Spirender Veganer) is a nutritious mix of green lentils, mixed nuts, sweet potato, chestnut mushrooms, tomato paste, and onion/garlic. The meatloaf is glazed with tomato paste, maple syrup, balsamic vinegar and tamari or soy sauce.
Lentils often get laughed about, but in fact they are quick and easy to cook, tasty and nutritious. Popular in Italy and Middle Eastern cuisine, green lentils take a bit longer to cook than red lentils but (with brown lentils) good replacements for meats). Try them cooked with stock and vegetables in a pasta dish, with lots of oil and salt. Delicious!