Lentil Loaf

Ingredients:

• 1 cup of dry brown lentils
• 2 1/3 cups of vegetable broth
• 2 tbsp. of butter
• 2-3 garlic cloves, minced
• 1 small onion, finely diced
• 1 small bell pepper, finely diced
• 2 tsp. smoked sea salt
• 1 1/2 tsp. black pepper
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1 tsp. smoked paprika
• 1 tsp. thyme
• 1/2 tsp. rosemary
• 1-2 carrots, grated (use the small holes of the grater)
• 3 tbsp. tomato paste
• 3/4 cup of oats
• ½ cup whole wheat flour
• 2 eggs
• Barbeque sauce (to taste)

 

1. Remove any stones or impurities from the lentils, then wash them.
2. Add the broth and lentils to a large pot. Bring it to a boil, and then reduce the heat to medium.
3. Cover the pot and simmer for 35–40 minutes.
4. Remove the lid and allow the lentils to cool and thicken for 15-20 minutes. Do not drain. Allow the lentils to absorb any excess broth.
5. Preheat the oven to 350 degrees.
6. Set the carrots aside. Sauté the other vegetables for 4-5 minutes. Stir in the spices, then cook for 2-3 minutes.
7. Mash the majority (about 3/4) of the lentils using a potato masher or immersion blender.
8. Mix all the vegetables, lentils, tomato paste, oats, and flour. Taste the lentils and adjust seasonings if needed. Add the eggs.  
9. Place the lentil mixture into a loaf pan lined with parchment paper. Allow extra paper to hang over both sides to make it easier to remove the loaf after cooking.
10. Gently press the filling to evenly distribute the lentils in the pan.
11. Add your favorite barbecue sauce evenly to the top of the loaf. If the sauce is thick, you may want to thin it with a bit of water.
12. Bake it for approximately 40 minutes. Allow it to cool for a few minutes before cutting.