Ingredients

The following ingredients have 8 Servings
  • 1 cup dry red split lentils
  • 2 tsp. olive oil
  • 1 small onion (chopped)
  • 1 carrot (grated)
  • 1 tsp. dried basil
  • 1 tsp. chilli powder
  • 1 tsp. dried thyme
  • 3 tbsp. chopped sun-dried tomatoes
  • 1 egg
  • ¼ cup quick oats
  • ¼ cup lower sodium tomato sauce (can also use tomato paste)
  • 1/2 tsp. salt
  • Freshly ground pepper

Instruction

  • Preheat oven to 350˚F.
  • Cook dry lentils according to package directions in water or broth, or alternatively, you can use canned.*
  • In the meantime, heat oil in a large sauté pan or wok on medium heat. Add onion and cook until soft and lightly golden, approximately 5 minutes.
  • Stir in carrot, basil, chili powder, thyme and sun-dried tomatoes and continue to cook for a couple of minutes. Remove the pan from heat and toss in the cooked or canned lentils.
  • Place half of the mixture in a food processor and the other half into a large bowl. Pulse the mixture in the food processor until most of it comes together and starts to break down. Add the egg and continue to process until almost smooth.
  • Add the processed mixture, quick oats, 2 tbsp of tomato sauce and salt and pepper to the large bowl. Mix together well.
  • Spray a regular-sized muffin tin with cooking spray or use silicone baking cups. Divide mixture between 8-9 of the muffin cups, pressing down lightly so that the surface is fairly flat. Bake for 15 minutes. Remove from oven and brush with remaining tomato sauce. Bake for another 10-15 minutes or until slightly firm to the touch. Cool for 5 minutes before serving.