Savory Mushroom Lentil Loaf

9 steps

• Rinse and drain lentils. Add lentils to a medium-size pot along with 2 2/3 cups water. Bring to a boil and then reduce heat to a simmer. Cover pot and cook for 20-30 minutes or until the liquid is absorbed.
• In a small bowl, mix ground flax and 1/3 cup water. Set aside while it thickens for 10 minutes.
• Mince onion, mushrooms, celery, and garlic. Shred carrot.
• Add olive oil to a large pot and heat to medium. Add onion, mushrooms, celery, garlic, and carrots and saute for 8-10 minutes. Onions and mushrooms should be softened and browned.
• Preheat oven to 350F. Spray a 9 x 5 inch loaf pan with cooking oil.
• Place cooled lentils in a food processor and pulse until most, but not all of the lentils are mashed.
• Add mashed lentils, thickened flax, oats, flour, basil, black pepper, salt, onion powder, and Worcestershire sauce to the pot. Stir or mix with your hands. Press lentil mixture into oiled loaf pan.
• In a small saucepan, whisk ketchup, brown sugar, mustard, and barbeque sauce over medium-low heat for 3-5 minutes. Glaze will be smooth when finished.
• Pour glaze over the lentil loaf. Bake for 40-45 minutes. Glaze will darken but should not burn. Remove loaf from the oven and cut into 6 equal slices. Enjoy!

Tips:
1 medium carrot makes about 1/2 cup shredded.

To reduce sodium, use less salt, and use reduced-sodium Worcestershire and barbeque sauce.