Delicious Lentil Loaf

Recipe View 30 mins In a saucepan, combine 2 1/2 cups of water and 1 cup of brown lentils. Bring to a boil, then reduce heat to low, cover, and simmer for 20-30 minutes, or until the lentils are tender and all the liquid has been absorbed.

Recipe View 10 mins In a small bowl, mix 1/3 cup of water and 3 tablespoons of ground flax seed. Set aside for at least 10 minutes to allow the flax seed to thicken.

Recipe View 10 mins Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 minced onion, 1 cup of minced fresh mushrooms, 1 cup of minced celery, and 2 minced cloves of garlic. Cook, stirring occasionally, for 5-10 minutes, or until the vegetables have softened and the liquid from the mushrooms has evaporated.

Recipe View 5 mins Preheat your oven to 350 degrees F (175 degrees C). Grease a standard-sized loaf pan.

Recipe View 50 mins Transfer the cooked lentils to a food processor and pulse until about 75% of the lentils are mashed. In a large bowl, combine the mashed lentils with the cooked onion-mushroom mixture, the flax seed mixture, 3/4 cup of quick-cooking oats, 1/2 cup of all-purpose flour, 1 teaspoon of dried basil, 1 teaspoon of ground black pepper, 1 teaspoon of salt, and 1/2 teaspoon of onion powder. Mix well until everything is thoroughly combined.

Recipe View Press the lentil mixture firmly into the prepared loaf pan.

Recipe View In a small saucepan, combine 1/4 cup of ketchup, 1/4 cup of brown sugar, 2 tablespoons of mustard, and 2 tablespoons of smoky barbeque sauce. Cook over medium-low heat, stirring constantly, for about 5 minutes, or until the glaze is smooth and the brown sugar has dissolved. Remove from heat.

Recipe View Bake the loaf in the preheated oven for 35 minutes. Spread 1/4 cup of the glaze over the lentil loaf and continue baking for an additional 10-15 minutes, or until the loaf is cooked through. Let it cool slightly before slicing and serving. Serve with the remaining glaze on the side.