That’s right, we said it- lentil. Lentils are versatile but sometimes underappreciated legumes. In this dish, they add a hearty yet nutrient-packed flavor to the classic stuffing recipe.
What you’ll need:
- 1 large loaf whole-grain bread, cubed & dried overnight
- 3/4 cup uncooked green lentils
- 3 tbsp olive oil
- 1/2 cup diced white onions
- 3/4 cup diced celery
- Salt & pepper to taste
- 3 – 3 1/2 cups low-sodium vegetable broth or pack even more protein to this dish by using low-sodium bone broth
- 1 egg
- 1 1/4 tsp fresh sage or 3/4 tsp dried sage
What you’ll do:
- The night before, prep your bread and set it out to dry. Pay attention to it, the texture should be dry but not rock hard stale.
- Prep and cook the lentils.* Rinse 3/4 cup lentils in cold water. Combine the lentils in a small saucepan with 1 1/2 cups broth. Cook over medium-high heat until a low boil is achieved, lower to a simmer and continue cooking uncovered for 20-30 minutes. Set aside.
- Preheat oven to 350 degrees and line a rectangular pan with foil or coat with nonstick spray.
- Sauté the onions and celery in olive oil adding salt and pepper to taste. Cook until fragrant and translucent. Set aside.
- In a large bowl, combine bread, sage, onions and celery, the egg, and lentils. Slowly add the remaining broth. The combination should reach a firm but malleable dough. If it’s too dry, add more broth. If it’s too wet, add more bread.
- Transfer mixture to the pan and cover with foil.
- Bake for 45 minutes. Afterward, remove the foil so the top can brown. Increase heat to 400 degrees and bake for another 10-15 minutes or until the crust is browned and crisp.
* Like the bread, the lentils can be prepped and cooked the night before.