Turkish Leek & Lentil Loaf

I'm always interested in a new take on the good old lentil loaf. They are so convenient, being usually straightforward to make (if requiring a certain amount of time) and large enough for several meals, and they usually freeze quite well. (Haven't tried with this one, but I don't see why not.) In addition to good taste, they are entirely healthy. Some leeks, Turkish seasonings, and yogurt sauce make this one very nice indeed. A little salad or green vegetable will round out the meal.
 
4 to 6 servings
1 hour - 20 minutes prep time
NOT including cooking the lentils OR cooling time
 
Turkish Leek & Lentil Loaf
 
Advance Preparation:
1 cup green or brown lentils
1/2 teaspoon salt
2 cups water

Put these into a rice cooker, and cook.

Make the Loaf:
500 grams leeks
1 medium onion
1/2 teaspoon salt
freshly ground black pepper to taste
1/4 to 1 teaspoon Aleppo pepper
2 tablespoons chick pea or lentil flour
1/4 cup tomato sauce OR 1 tablespoon tomato paste
3 large eggs 

Wash and trim the leeks. Cut each one in half lengthwise, then chop into 1/4" slices. Put them in a colander and wash and drain them again. Peel and finely chop the onion. 

Heat the oil in a large skillet over medium heat. Cook the onion for about 5 minutes, until softened, then add the leeks and cook for another 10 minutes or a bit longer, until very soft but not browned. Add the salt, pepper, Aleppo pepper, and chick pea flour, mix in well, and cook for another minute or two. 
 
Add the tomato sauce or paste; if using paste it should be first dissolved in a little water. Mix in well and cook until the mixture is thick and not liquidy. Turn the vegetables into a mixing bowl and mix in the leeks and cooked lentils. When the mixture is cool enough, beat in the eggs. 
 
Meanwhile, preheat the oven to 350°F, and oil a large (10") pie plate. Spread the mixture evenly in the pan, and bake for 40 to 45 minutes until firmly set. Let cool to warm or room-temperature before serving. Keep leftovers covered and refrigerated. 

Yogurt Sauce:
1 cup thick yogurt
1 clove garlic
1/4 teaspoon salt 

Line a strainer with a coffee filter. Place the yogurt in the strainer and strain, over a bowl, until the it is quite thick. Mince the garlic with the salt, then mix them into the yogurt. Keep refrigerated until wanted.




Last year at this time I made Lemon Mayonnaise Broiled Trout.

Turkish Leek & Lentil Loaf