If you are looking for a few meatless meal to add to your repertoire, you have come to the right place. My Lentil Loaf is extremely tasty, and off the charts in nutrition. Thanks to my friend Jamie for sharing her recipe with me! I love these plant based presentations that leave you filled with joy! Each of these 6 servings are only 240 calories, 35g carbs, 10g fiber, 25g net carbs, 10g protein and 5g fat. Do yourself a favor and double the recipe, and stick one loaf in the freezer for later. I served mine with a side of roasted Kabocha Squash, Beets and Green Beans. This flavorful meal hits all the high notes! 🎶
Ingredients for 6 servings~
1 cup dry Lentils
2.5 cups Water
1 Tablespoon Bouillon
3 Tablespoons ground Flaxseed
1/3 cup Water
1 Tablespoon Olive Oil
1 Tablespoon chopped Garlic
1 small diced Onion
2 chopped Carrots
2 sliced stalks Celery
1 diced Red Bell Pepper
1.5 cups Oats
1 teaspoon Cumin (optional)
Dash Cayenne Pepper (optional)
Seasoning as desired
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6oz Tomato Paste
1/3 cup Water
1/4 cup chopped Onion
3 Tablespoon Balsamic
1 Tablespoon chopped Garlic
Salt, as desired
Add Lentils, 2.5 cups Water and Bouillon to pot and bring to boil, add a lid, reduce to simmer for 35-40 minutes. Remove from heat and use hand potato masher to break down to a lumpy liquid, it will continue to thicken as it cools. Meanwhile, stir together Flaxseed and 1/3 cup Water, set in fridge to thicken about 10 minutes. Next, add Oil, Garlic, Onion, Carrots and Celery to skillet and sauté til onion is light golden, I go low and slow, this process can take a while. Add Peppers for about 5 minutes at the end to slightly soften. Stir together Lentils, Flax Egg, Vegetable mixture, Oats, and Seasoning and pour into parchment lined 9X5 loaf pan. Lastly, add last set of ingredients to small blender and whip til smooth. Add a 1/2 cup of the Ketchup to the top of the Loaf. Bake at 375 for 50 minutes. Enjoy 😉
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