Mushroom Lentil Loaf

Ingredients

• Lentils

  Sprouted, raw

  2 cup or 154g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  ½ medium or 55g

• Carrots

  Raw

  ½ cup chopped or 64g

• Celery

  Raw

  ½ cup chopped or 51g

• Mushrooms

  Maitake, raw

  8 oz or 227g

• Tomato paste

  Canned, without salt added

  200g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

• Worcestershire sauce

  1 tbsp or 17g

• Thyme

  Spices, dried

  1 ¼ tsp, ground or 2g

• Oats

  1 cup or 156g

• Almonds

  Nuts, raw

  ½ cup, whole or 72g

• Ketchup

  Low sodium

  ½ cup or 120g

• Sauce, peanut, made from coconut, water, sugar, peanuts

  1 tbsp or 17g

• Dijon mustard

  Grey poupon

  1 tsp or 5g

• Apple Cider Vinegar

  Great Value - Great Value

  100g

Directions

1. Preheat the oven to 375 degrees and cover a baking sheet in parchment paper or foil. In a small bowl, mix together the glaze ingredients and set aside.
2. In a large pan, drizzle olive oil and saute diced onion over medium high heat until tender. Add in carrots and celery and cook for 5 minutes on medium heat. Add in the sliced mushrooms and saute until all the vegetables are tender (5-10 minutes), then remove from heat.
3. Pour the cooked vegetables into a food processor with 11/4 cups of the cooked lentils, 1/2 cup oats, tomato paste, soy sauce, Worcestershire sauce, thyme, and salt and pepper. Process for just a few seconds until the ingredients are combined, but not completely pureed. You want them to still have a chunky texture. Pour the contents into a large mixing bowl, then add in the rest of the lentils, oats, and almonds meal. Stir the ingredients together until they are completely combined and are sticking together well. If the dough is crumbly, add a tbsp or two of water.
4. Use your hands to form the contents into a large ball, then place the ball onto the covered baking sheet. Form the ball into a loaf shape (mine was about 8-10 inches long and 4-5 inches wide). Cover the loaf with half of the ketchup glaze, then bake for 30 minutes. Pull the loaf out of the over and covered with the remainder of the glaze, then bake for an additional 10-15 minutes. The loaf is done when a form comes out clean. Let it cool for 5-10 minutes before slicing, otherwise it will not cut clean.
5. I served mine with mashed potatoes, but it would be great with any kind of grain, starch, or vegetable on the side!
6. (source: http://pumpkinandpeanutbutter.com/2015/03/19/mushroom-lentil-loaf/)

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