Lentil Non-meat Loaf
INGREDIENTS: I used ALL ORGANIC
- 2 cups cooked French lentils (I cooked the day before, refrigerated 2 cups and froze the rest)
- 1/2 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1/2 cup diced red bell pepper
- 1 ¼ cup diced crimini mushrooms
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon bbq sauce
- 2 tablespoons flax meal
- 1/4 cup chopped fresh parsley
- ¼ tsp. Himalayan salt
- ¼ tsp. pepper
- ½ cup quick oats
- ½ cup breadcrumbs (I used organic , non GMO Panko)
- 1/3 cup ketchup
- pinch of coconut sugar
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
In a large skillet over medium heat, saute onion, carrots, celery, pepper, and mushrooms with a pinch of salt and pepper until softened. Add the garlic and saute another minute longer.
In a food processor, pulse together the lentils, cooked vegetables, tomato paste, bbq sauce, flax meal, parsley, salt, pepper, oats, and breadcrumbs. You may have to work in batches if your food processor is small. Do not puree, but blend into a chunky dough. You want some bits of veggies for texture.
Form the dough into a ball and place on the prepared cookie sheet. Form into a “loaf” shape as shown in the pictures. Bake for 35 minutes. Remove from the oven and spread the ketchup on top. Sprinkle with sugar to help caramelize the topping. Bake for another 10 minutes. Let the lentil loaf cool at least 10 minutes as it firms up during this time.
Alternatively, fill 6 bell pepper halves with the lentil mixture and place in a baking dish. Bake the same as the loaf, finishing with ketchup and coconut palm on top.