Lentil Loaf

Name: Lentil Loaf
Cook time: 60 min
Yield: 6 servings
Ingredients: Red Lentils; Low Sodium Vegetable Broth; Onion; Red Bell Pepper; Shiitake Mushrooms; Dried Oregano; Chili Powder; Sea Salt; Black Pepper; Paprika; Coconut Aminos; Mustard; Garlic Cloves; Balsamic Vinegar; Freshly Ground Flax Seeds; Water; Tomato Paste; Maple Syrup; Apple Cider Vinegar; Balsamic Vinegar; Onion Powder; Fresh Parsley

Recipe by Megan Horsley

Ingredients

Time

Serves

Meatloaf, a classic comfort dish, is one of the simplest meals to make, but typically it is not packed with a ton of nutrients. Thankfully, we can boost our nutrition by opting for a loaf made of lentils, shiitake mushrooms, carrots and red pepper instead, while still indulging in the comfort of the meatloaf we have come to love! High in fibre, protein and a variety of nutrients.

Gluten-Free

Vegan

Dinner

Ingredients

1 cup

Red Lentils

1 3/4 cup

Low Sodium Vegetable Broth

1 large

Onion

finely diced

Red Bell Pepper

finely diced

4 oz

Shiitake Mushrooms

finely diced

2 tsp

Dried Oregano

1 tsp

Chili Powder

1/2 tsp

Sea Salt

1/4 tsp

Black Pepper

2 tsp

Paprika

2 Tbsp

Coconut Aminos

1 tsp

Mustard

Garlic Cloves

minced, divided

1/2 tsp

Balsamic Vinegar

1 Tbsp

Freshly Ground Flax Seeds

1/4 cup

Water

1 can

Tomato Paste

1 1/2 Tbsp

Maple Syrup

Apple Cider Vinegar

1 tsp

Balsamic Vinegar

1 tsp

Onion Powder

2 Tbsp

Fresh Parsley

Instructions

PREHEAT: the oven to 375F. Line a loaf pan with parchment paper.

COOK: the lentils with the broth until tender, about 15 minutes.

SAUTÉ: the onion, red pepper, shiitake mushrooms and carrot. Add all of the spices.

ADD: the lentils to the vegetable mix, along with the mustard, 1 clove of garlic and balsamic vinegar. Sauté until well combined.

SCOOP: ⅓ of the lentil mixture into a food processor with the ground flax seeds and water. Pulse a few times until just puréed. Combine this mixture with the remaining lentil mixture.

MIX: the tomato paste, maple syrup, apple cider vinegar, balsamic vinegar, onion powder and one clove of garlic together until well combined.

COMPILE: the lentil loaf by adding the lentil mixture to the loaf pan, spreading evenly. Smooth the tomato mixture over top.

COOK: in the oven for 40 minutes, uncovered.

COOL: about 5-10 minutes before serving. Garnish with fresh parsley.

Substitutions: Avoiding nightshades? Remove the red pepper, chili powder and tomato topping. Avoiding sugar? Reduce or cut out the maple syrup.

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Lentil Loaf

Recipe by Megan Horsley

Ingredients

Time

Serves

Meatloaf, a classic comfort dish, is one of the simplest meals to make, but typically it is not packed with a ton of nutrients. Thankfully, we can boost our nutrition by opting for a loaf made of lentils, shiitake mushrooms, carrots and red pepper instead, while still indulging in the comfort of the meatloaf we have come to love! High in fibre, protein and a variety of nutrients.

Gluten-Free

Vegan

Dinner

Ingredients

1 cup

Red Lentils

1 3/4 cup

Low Sodium Vegetable Broth

1 large

Onion

finely diced

Red Bell Pepper

finely diced

4 oz

Shiitake Mushrooms

finely diced

2 tsp

Dried Oregano

1 tsp

Chili Powder

1/2 tsp

Sea Salt

1/4 tsp

Black Pepper

2 tsp

Paprika

2 Tbsp

Coconut Aminos

1 tsp

Mustard

Garlic Cloves

minced, divided

1/2 tsp

Balsamic Vinegar

1 Tbsp

Freshly Ground Flax Seeds

1/4 cup

Water

1 can

Tomato Paste

1 1/2 Tbsp

Maple Syrup

Apple Cider Vinegar

1 tsp

Balsamic Vinegar

1 tsp

Onion Powder

2 Tbsp

Fresh Parsley

Instructions

PREHEAT: the oven to 375F. Line a loaf pan with parchment paper.

COOK: the lentils with the broth until tender, about 15 minutes.

SAUTÉ: the onion, red pepper, shiitake mushrooms and carrot. Add all of the spices.

ADD: the lentils to the vegetable mix, along with the mustard, 1 clove of garlic and balsamic vinegar. Sauté until well combined.

SCOOP: ⅓ of the lentil mixture into a food processor with the ground flax seeds and water. Pulse a few times until just puréed. Combine this mixture with the remaining lentil mixture.

MIX: the tomato paste, maple syrup, apple cider vinegar, balsamic vinegar, onion powder and one clove of garlic together until well combined.

COMPILE: the lentil loaf by adding the lentil mixture to the loaf pan, spreading evenly. Smooth the tomato mixture over top.

COOK: in the oven for 40 minutes, uncovered.

COOL: about 5-10 minutes before serving. Garnish with fresh parsley.

Substitutions: Avoiding nightshades? Remove the red pepper, chili powder and tomato topping. Avoiding sugar? Reduce or cut out the maple syrup.