Ingredients

The following ingredients have 10 Servings
  • 2 cups lentils (cooked, drained well)
  • 1 onion (small, diced)
  • 1 carrot (finely diced)
  • 1 celery stalk (diced)
  • 8 ounces white mushrooms (or button, cleaned and diced)
  • 3 tablespoons tomato paste
  • 2 tablespoons liquid aminos (optional tamari or gluten-free lite soy sauce)
  • 1 tablespoon balsamic vinegar
  • 1 cup old-fashioned oats (uncooked, for a gluten-free recipe check the label)
  • 1/2 cup almond meal
  • 1 1/2 teaspoons dried oregano
  • 1/3 cup ketchup
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon dijon mustard (optional yellow mustard)

Instruction

  • Preheat oven to 400 degrees.
  • Add 1/4 cup water to a large skillet, add onion and sauté until tender, about 5 minutes. Add more water as it evaporates.
  • Add carrots, celery, and mushrooms, and continue sautéeing until mushrooms have released their liquid. Drain well and set aside.
  • Add lentils, tomato paste, liquid aminos, balsamic vinegar, oats, almond meal, and oregano to a food processor and pulse until ingredients are combined. Add to a mixing bowl.
  • Add veggies and mushrooms to the food processor and pulse until combined and chunky. Add to the lentil mixture and stir to combine. Lightly spray a 5 x 7-inch loaf pan with non-stick cooking spray. Add ingredients and form into a loaf.
  • Bake 35 minutes, add topping and bake an additional 15 minutes. Remove from oven and allow to set 10 minutes before slicing.