Lentil-Veggie Loaf

1/2 cup ground almonds
1 onion, diced
1 clove garlic, minced
1 carrot, diced
2 stalks celery, diced
1 cup mushrooms, chopped
1 cup oat bran
1 cup dried lentils (makes 2 cups cooked)
1 tsp. tomato paste
1/4 cup flaxseed meal
Salt and pepper to taste

Recommended herbs and spices to add: thyme, parsley, sage, marjoram, coriander, chili powder, dry mustard, and cumin.

First, cook your lentils. This recipe is great for using up leftovers. Add whatever you like to it. You can switch out the lentils for Boca ground "meat" if you prefer a meatier taste.

Place one cup of dried, rinsed lentils in a pot with two cups of water over high head. When it comes to a boil, reduce the heat until it is just barely simmering and cook for 45 minutes.

Dice all of the vegetables. Sauté the onions and garlic for a minute, and then add the rest of the vegetables, and sauté until they are slightly softened.

In a large bowl, combine the oat bran, flaxseed meal, almonds, herbs, and seasonings.

Add the lentils and sautéed vegetables,and then mix/mash until the mixture is moist, soft, and can keep a shape. It should not be runny, but if it is, add a little extra oat bran to thicken it.

Thoroughly grease a loaf pan and press the mixture into it.

Bake for approximately 45 minutes to an hour (in my oven it took 50 minutes). The outside will be crisp, but the inside should remain somewhat moist. Yum!

I like my slices topped with a spoonful of homemade marinara sauce. Leftovers make great sandwiches too!



Number of Servings: 8

Recipe submitted by SparkPeople user BANANAFISH711.