Lentil Loaf

A plant-based spin on an old family classic.
This loaf delivers a complete protein punch without the meat.

Ingredients

1 cup dried lentils
2 1/2 cups vegetable broth
3 Tbsp flaxseed meal
1/3 cup water
2 Tbsp avocado oil
3 garlic cloves, minced
1 small onion, finely diced
1 small red bell pepper, finely diced
1 carrot, finely diced or grated
1 celery stalk, finely diced
3/4 cup oats
1/2 cup oat flour or finely ground oats
(any
flour of choice will work here too)
1 heaping tsp dried thyme
1/2 heaping tsp cumin, optional
1/2 tsp each garlic powder & onion powder (for good measure!)
1/2 tsp chilli powder
Pepper & salt to taste

Glaze

6 Tbsp ketchup or tomato paste
2 Tbsp balsamic vinegar
2 Tbsp maple syrup

Method

Rinse lentils. In large pot add 2 1/2 cups water/broth with lentils. Bring to a boil, reduce heat, cover and simmer for about 40 minutes, stirring occasionally. It’s ok if they get mushy, we are going to roughly puree 3/4 of the mixture when cooled. Be sure most of the water is cooked out they should be mushy and only about 3 Tbsp of liquid left. Once done, remove lid and set aside to cool, lentils will thicken a bit upon standing, about 15 minutes is good.

Preheat oven to 350 degrees.

In small bowl combine flaxseed meal and 1/3 cup water, set aside for at least 10 minutes, preferably in the refrigerator. This will act as a binder and will thicken nicely upon sitting.

Prepare vegetables. In a pan heat oil over medium heat. Sauté garlic, onion, bell pepper, carrots and celery for about 5 minutes. Add spices mixing well to incorporate. Set aside to cool.

Mash the lentils. Using an immersion blender, food processor, back of a fork or potato masher, blend 3/4 of the lentil mixture.

Combine sautéed vegetables with the lentils, oats, oat flour and flax egg, mix well. Taste, adding salt and pepper as needed, or any other herb or spice you might like.

Place mixture into a loaf pan, lined with parchment paper leaving it overlapping for easy removal later. Press down firmly filling in along the edges too.

Prepare your glaze by combining all ingredients in a small bowl, mix until incorporated. I recommend making each tbsp heaping so you have plenty of this great sauce on top (if using tomato paste and mixture is too thick, add a teaspoon of water, or a little extra vinegar & syrup). Spread over top of loaf.

Bake: Place in center of the oven, and bake in oven for about 45 – 50 minutes. Let cool a bit before slicing.

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