Ingredients
Lentil Loaf:
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2 ½ cups water
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1 cup brown lentils
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⅓ cup water
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3 tablespoons ground flax seed
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2 tablespoons olive oil
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1 onion, minced
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1 cup minced fresh mushrooms
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1 cup minced celery
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2 large cloves garlic, minced
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¾ cup quick-cooking oats
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½ cup all-purpose flour
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1 teaspoon dried basil
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1 teaspoon ground black pepper
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1 teaspoon salt
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½ teaspoon onion powder
Glaze:
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¼ cup ketchup
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¼ cup brown sugar
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2 tablespoons mustard
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2 tablespoons smoky barbeque sauce
Directions
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Combine 2 1/2 cups water and lentils in a saucepan; bring to a boil. Reduce heat, cover saucepan, and simmer until all the liquid is absorbed and lentils are tender, 20 to 30 minutes.
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Mix 1/3 cup water and ground flax seed together in a bowl; set aside until thickened, at least 10 minutes.
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Heat olive oil in a large pot over medium heat; cook and stir onion, mushrooms, celery, and garlic until softened and liquid from mushrooms has evaporated, 5 to 10 minutes.
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Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
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Transfer cooked lentils to a food processor and pulse until about 75 percent of lentils are mashed. Mix onion-mushroom mixture, flax seed-water mixture, oats, flour, basil, black pepper, salt, and onion powder into lentils until well combined. Press lentil mixture into the prepared loaf pan.
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Combine ketchup, brown sugar, mustard, and barbeque sauce in a saucepan over medium-low heat; cook and stir until glaze is smooth and brown sugar is dissolved, about 5 minutes. Remove saucepan from heat.
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Bake loaf in the preheated oven for 35 minutes. Spread 1/4 cup glaze over lentil loaf; continue baking until cooked through, 10 to 15 minutes more. Serve lentil loaf with remaining glaze on the side.
Recipe Tips
You can substitute vegetable stock for the water, dried oregano for the dried basil, and dehydrated onion for the onion powder.
If you don't have a food processor, you can mash the lentils with a fork instead.
Nutrition Facts (per serving)
| 318 | Calories |
| 8g | Fat |
| 51g | Carbs |
| 13g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 318 | |
| % Daily Value * | |
| Total Fat 8g | 10% |
| Saturated Fat 1g | 5% |
| Sodium 643mg | 28% |
| Total Carbohydrate 51g | 19% |
| Dietary Fiber 14g | 48% |
| Total Sugars 13g | |
| Protein 13g | 26% |
| Vitamin C 7mg | 8% |
| Calcium 74mg | 6% |
| Iron 4mg | 23% |
| Potassium 624mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
