Savory Vegetarian Lentil Loaf (Print Version)
# Ingredients:
→ Veggies and Legumes
01 -
1 1/4 cups (315 ml) diced cremini mushrooms
02 -
2 cups (500 ml) cooked green or French lentils
03 -
2 small carrots, chopped into cubes
04 -
1/2 red bell pepper, cut into chunks
05 -
2 stalks of celery, diced
06 -
1/2 yellow onion, sliced thin
07 -
2 minced garlic cloves
→ Spices and Condiments
08 -
1/4 teaspoon ground black pepper
09 -
1/4 teaspoon salt
10 -
1 tablespoon fresh parsley
11 -
2 tablespoons ground flaxseeds
12 -
1 tablespoon BBQ sauce
13 -
2 tablespoons tomato paste
→ Additional Ingredients
14 -
1/2 cup (125 ml) quick oats
15 -
1/2 cup (125 ml) breadcrumbs
16 -
A pinch of brown sugar
17 -
1/3 cup (85 ml) ketchup
# Instructions:
01 -
Set your oven to 350°F (176°C) and line a baking tray with parchment paper.
02 -
Toss the carrots, celery, mushrooms, onions, and peppers into a big pan. Cook over medium heat with some salt and pepper.
03 -
Sprinkle in the garlic and stir it into the veggies for another minute.
04 -
In a food processor, throw in the cooked veggies, lentils, tomato paste, BBQ sauce, flaxseeds, breadcrumbs, oats, and parsley. Add some salt and pepper too. Blend it using the pulse setting to keep it textured, not mushy.
05 -
Take the mixture and shape it into a loaf.
06 -
Bake the lentil loaf in the oven for 35 minutes.
07 -
Pull the loaf out of the oven and spread ketchup over the top. Sprinkle it lightly with brown sugar.
08 -
Pop it back into the oven for another 10 minutes so it can caramelize.
# Notes:
01 -
Don't overblend everything in the food processor, or you'll end up losing its chunky texture.