lover LENTIL LOAF #loaf

Veggie lover LENTIL LOAF 

This is the best veggie lover and vegetarian meatloaf! This simple lentil portion is loaded down with veggies and lentils, and is surprisingly better than the work of art! 

I've been taking a shot at this lentil portion formula for a considerable length of time and am so eager to at last offer it with you. This veggie lentil portion is generous and has those comfortable flavors I recollect from when my mother made meatloaf when I was a child. In case you're prepared to move far from light summery servings of mixed greens, this is an extraordinary spot to begin. I'm not going there yet, yet you might need to stick this formula for Thanksgiving. Simply saying. 

This formula created amusingly. One night a couple of months prior, my family was eating at one of our most loved nearby Italian eateries. My smallest love began experiencing serious difficulties and went on a little stroll with Yummy Hubby. They walked around a coffee shop and returned to our table energetically talking about "Meatloaf Mondays" at the cafe. As you can envision, I promptly started cooking up approaches to make a meatless Meatloaf Monday at home. I attempted a veggie lover lentil meatloaf formula however it was simply excessively soft, and I needed to dispose of the dairy. After around 5 attempts, I've gotten the lentil portion down.

INGREDIENTS : 

•  2 cups cooked French lentils (I used vacuum packed steamed lentils from the produce section. Be sure your lentils aren't too wet from cooking.)
•  1/2 yellow onion, diced
•  2 carrots, diced
•  2 celery stalks, diced
•  1/2 cup diced red bell pepper
•  1 ¼ cup diced crimini mushrooms
•  2 cloves garlic, minced
•  2 tablespoons tomato paste
•  1 tablespoon bbq sauce
•  2 tablespoons flax meal
•  1 tablespoon dried parsley
•  ¼ teaspoon salt
•  ¼ teaspoon pepper
•  ½ cup quick oats
•  ½ cup breadcrumbs
•  3 bell peppers, halved and seeded (optional)
•  1/3 cup ketchup
•  pinch brown or coconut sugar

INSTRUCTIONS : 

1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. In a large skillet over medium heat, saute onion, carrots, celery, pepper, and mushrooms with a pinch of salt and pepper until softened. Add the garlic and saute another minute longer.
2. In a food processor, pulse together the lentils, cooked vegetables, tomato paste, bbq sauce, flax meal, parsley, salt, pepper, oats, and breadcrumbs. You may have to work in batches if your food processor is small. Do not puree, but blend into a chunky dough. You want some bits of veggies for texture.
3. Form the dough into a ball and place on the prepared cookie sheet. Form into a "loaf" shape as shown in the pictures. Alternatively, fill bell pepper halves with the lentil mixture and place in a baking dish. Bake for 35 minutes. Remove from the oven and spread the ketchup on top. Sprinkle with sugar to help caramelize the topping. Bake for another 10 minutes. Let the lentil loaf cool at least 10 minutes as it firms up during this time.

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