Vegetarian Italian Lentil Loaf with Checca Sauce

This is DELICIOUS!  This recipe is definitely a keeper.  It is much different than traditional vegetarian lentil loaves.  One thing to note, it doesn't slice really well,  It is almost better to use a spoon to dish out of the pan.  But, it tastes so good it doesn't really matter.

This recipe is one that I would consider for special occasions.  It is a bit labor intense because it uses a lot of pots and pans.  It is also a more rich dish with cheese and eggs, but I really think that vegan cheese can be substituted and maybe using a flax egg or chia egg might suffice (1egg = 1 Tbsp ground flax or chia seeds mixed with 2-3 Tbsp water, let sit for 5 minutes then add to recipe).  I was making this to take to Thanksgiving so I stuck with the traditional recipe, but when I make this again (because it was so good that I will) I will try to substitute items to make this a healthier, vegan dish.  But in the mean time, here is the recipe for you to try to experiment with.

Ingredients:
Checca Sauce:
1 pint cherry tomatoes, halved
3 green onions, sliced up into 1/3 of the green stem
3 cloves of garlic, chopped
8 fresh basil leaves
3 Tbsp olive oil
salt and pepper to taste

Lentil Loaf:
3/4 cup dry lentils
3 cups low sodium vegetable broth
1 cup uncooked brown rice
1/2 cup onion, chopped
1/2 cup shredded carrots, chopped
1 celery rib, sliced
1/2 cup frozen corn kernels
2 Tbsp Earth Balance buttery spread, divided
~4 cups spinach leaves
8 ounces of light mozzarella bar cheese (or vegan alternative)
2 eggs, lightly beaten (or flax/chia egg substitute - directions in above paragraph)
1/4 cup parmesan cheese
1/3 cup basil leaves, chopped
salt and pepper to taste
1 tomato, sliced


Directions:
Checca Sauce: Place all ingredients in blender or food processor.  Pulse until blended, but not pureed.  Season with salt and pepper to taste.  Set aside for later use.

Lentil Loaf: Place lentils in a large saucepan of cold water.  Bring water just to a boil over high heat.  Drain boiling waters and separate lentils for later use.  Meanwhile in a large saucepan, bring broth to a boil.  Add rice and return to a boil, then reduce heat to low and simmer (covered) for 10 minutes.  Stir in lentils, onion, carrot, celery.  Cover and allow to cook until lentils and rice are cooked and tender and liquid is absorbed (~30 minutes).  Turn off heat.  Sprinkle corn over rice and lentil mixture.  Cover and let sit for 5 minutes.  Uncover and fluff with a fork.  Cover and let stand for an additional 5 minutes.

In a large bowl, mix lentil mixture, spinach, mozzarella cheese, eggs, 1/4 cup parmesan cheese, basil, salt, pepper, and 1/2 of the checca sauce. Spoon mixture into a prepared loaf pan (coated with non-stick spray).  Arrange tomato slices in a row on top of the lentil mixture.  Sprinkle with any remaining parmesan/mozzarella.  Dot top with a few dots of Earth Balance buttery spread.

Bake uncovered for ~30 minutes (until cooked through).  To serve, slice the loaf and top with Checca Sauce.

Recipe taken from: http://www.foodnetwork.com/recipes/giada-de-laurentiis/veronicas-veggie-meatloaf-with-checca-sauce-recipe/index.html