Lentil Loaf

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Lentil Loaf

Author: Riley Shaia

Ingredients

• 2 cups cooked French lentils
• 1/2 yellow onion, diced
• 2 stalks celery, diced
• 1/2 cup red bell pepper, diced
• 1 1/4 cup crimini mushrooms, diced
• 2 cloves garlic, minced
• 2 tbsp. tomato paste
• 1 tbsp. bbq sauce
• 2 tbsp. flax meal
• 1 tbsp. dried parsley
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/2 cup quick oats
• 1/2 cups breadcrumbs
• 1/3 cup ketchup
• Pinch of brown sugar, coconut sugar or date sugar

Instructions

1. Preheat the oven to 350 degrees.
2. Line a baking sheet with parchment paper.
3. In a large skillet over medium heat, saute onions, celery, pepper and mushrooms with a pinch of salt and pepper until softened.
4. Add the garlic and saute another minute longer.
5. In a food processor, pulse together the lentils, cooked vegetable, tomato paste, bbq sauce, flax meal, parsely, salt, pepper, oats, and breadcrumbs.
6. You may have to work in batches if your food processor is small.
7. Blend but do not puree into a chunky dough.
8. Form the dough into a ball then shape on the pan into a loaf.
9. Bake for 35 minutes.
10. Remove from the oven and spread the ketchup and sugar on top.
11. Bake for another 10 minutes.
12. Let the lentil loaf cool for at least 10 minutes to allow it to firm up.

Notes:

• You can use vacuum sealed or canned lentils
• Green or brown lentils work but do not use black or red.
• Recupe adapted from Yummymummykitchen.com

Created using The Recipes Generator