Lentil Oat Loaf

Lentil Oat Loaf

 Ingredients:

  •  1 cup red lentils
  • 2 cups brown lentils (each cooked in low or no salt vegetable broth.- Mash the red lentils)
  • 1-1/2 larg onion chopped
  • 4 garlic cloves chopped
  • 3 cups chopped spinach – steamed
  • 15 ounce can petite diced tomatoes with juices
  • 10 ounces of mushrooms chopped
  • 1 teaspoon bouquet garnii
  • 1 teaspoon garlic powder
  • 1 teaspoon mural of flavor
  • ¼ teaspoon dried sage
  • 1/3 or ½ cup dried parsley (or ½ cup fresh parsley chopped)
  • 2 cups oats
  • 1 cup oats turned into oat flour in blender/food processor
  • 2 heavy dashes of liquid smoke
  • 3 tablespoons flax with 1/3 cup water (mix together and set aside)

Directions:

Add lentils to bowl

“Saute” onions, garlic and mushrooms – add broth if needed – till soft. Add to lentils.

Add spinach and tomatoes

Add flax with the water and seasonings – adjust to taste

Add oats and oat flour

I put scant 1/3 cup ketchup between the two loaf pans on the bottom. (see recipe below)

Put scant amount of ketchup on top for crust.

Serve additional ketchup on the side

Bake 45 – 55 minutes at 375 and let sit for 10 – 15 before cutting

Maple Balsamic Vinegar

  • 2 – 6 ounces cans of tomato paste
  • 2/3 cup water
  • 1/3 cup balsamic vinegar
  • 1 teaspoon sea salt
  • ¼ cup maple syrujp
  • 1 teaspoon sea salt

Mix all together – keep in fridge