after a super fun whirlwind weekend in LA that included disneyland, seeing both of our sisters and their significant others, helping prep a lot of delicious food for a party, and a surprise proposal (we are so excited for you, l & j, and we were so happy to be there with you for the momentous occasion!), we needed to plan a couple quick, healthy weeknight meals. and, of course, we thought about this meal.
i think there’s no good way to take photos of a lentil loaf. no matter how many different angles i tried, it kept looking kinda blah. but the thing is that this recipe is anything but blah. the lentil loaf is loaded with such amazing flavors, all held together by two magic ingredients: ground flax seeds that are soaked in water and slightly overcooked lentils.
hi readers! i haven’t forgotten about you, but things have been busy! i’ve somehow snuck in a little time for a blog post, in between two graduations (one was mine!), a trip to orcas island, lots of great time with family and friends, meeting our friends’ new baby, and my dad’s upcoming wedding! whew, it’s been a crazy fun couple of weeks!
friends, i have a problem with lentil soup. i think i’m addicted to it. how is it possible that in a little over three short years of food blogging, i have already shared four lentil soup recipes with y’all (coconut curry, green lentils, red lentils v1, red lentils v2)? granted, each soup is quite different than the rest, but still…it’s a problem.
