Diner - Lentil-meatloaf

Lentil-meatloaf

1. Preheat the oven to 175°C. 
2. Bring water to a boil, add in the lentils and cook for 25-30 minutes until done (or use precooked canned lentils).
3. Meanwhile fry the onion and garlic in some oil.
4. With an immersion blender or in a foodprocessor blend the onion, lentils and oatmeal until fine, not quite smooth. Stir in egg, minced meat, ketchup, herbs and spices, salt and pepper. Transfer the mixture into a small caketin and smoothout the top. Brush with 3 tablespoons of ketchup and bake in the oven for 35-45 minutes.
5. Let cool for 10 minutes before slicing.

Also delicious the next day for lunch with a tomatosalad with basil, red onion and some leftover beetsalad.

Redcabbage-beetsalad

1. To create the dressing, combine flaxseedoil, maple syrup, balsamic vinegar and garlic.
2. Mix redcabbage, onion and beets in a bowl, add the dressing on top and stir carefully. Garnish with some sesame seeds.

Brussels sprouts stirfry with mushrooms and hazelnuts

1. Blancher the brussels sprouts in boiling water.
2. Stirfry the brussels sprouts in oil, after 5 minutes add in the mushrooms.
3. Stir in the springonion, parsley, salt and pepper, when the brussels sprouts are al dente add in the hazelnuts. Serve with the lentil-meatloaf and redcabbage beetsalad.