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Lentil Loaf - The Final Product

Illustration for article titled Lentil Loaf - The Final Product

So I've learned a few things in this experience...and have some ideas about what to do next time.

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I allowed the loaf to cook for over an hour. The edges are super crunchy and tasty, just like falafel. The inside is still mush. It's very dense. The flavor is excellent, but the inside consistency isn't ideal. I think that next time, I'll either use darker lentils (that don't get so mushy) or add gluten-free oats, or both.

The sauce on top is 2 parts tahini, 1 part lemon juice, 1 part water, a pinch of salt, and a liberal amount of dill.

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The overall product is edible, but definitely has room for improvement.

Ultimately, the greatest lesson I've learned today is to not cook something that takes over an hour when you're already really, really hungry.

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