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.
this is a recipe that i’ve been meaning to share with you forever. but until this weekend, i had never taken pictures of the process. can you believe it?!?
you guys, we’re going through a cold weather spell up here in seattle. and it’s making me want to curl up under a blanket, read, and only leave the coziness of my sofa to eat a steaming bowl of soup.
i’m not one for new year’s resolutions, because i tend to be overzealous with resolutions, then end up breaking them, and then get discouraged. so i haven’t decided to completely cut out dairy or fats or sugar or gluten or any of that stuff for the new year. but i am naturally gravitating towards more fruits and vegetables, less heavy and processed food, and have been hauling myself out of bed early on saturday mornings to hop in the pool.
i was going to write a funny post about how last week i stuffed spaghetti squash into jumbo pasta shells, and this week i’m stuffing beans, corn, and peppers into spaghetti squash.
