Chef:  Denise Kling-Pelto
Makes:  8 1/2 slices
Prep time:  30 minutes
Cook time:  30 minutes

 

 

Ingredients

  • 1 c red, green lentils or lentil mix
  • 2 cups no-salt or reduced-sodium vegetable stock
  • 1 medium onion small diced
  • 2 carrots small diced
  • 2 stalks of celery small diced
  • ½ c bbq sauce/ 0 fat; spicey, hickory; your choice
  • 2 T spicy mustard
  • 2 T low-sodium soy sauce or amino acids
  • 2 T nutritional yeast
  • 1 T Italian seasoning
  • 1 cup old-fashioned oatmeal (pulse a few times in your food processor or blender)
  • 1/2 c no fat whole wheat panko
  • 1 T organic ketchup or bbq sauce to spread over top of loaf

Directions

  1. Combine the lentils with vegetable stock in a pot, covered, bring to a boil
  2. Once boiling, decrease heat to low and let simmer for 20 minutes or until lentils are cooked (soft, but not mushy) and the liquid has evaporated.  
  3. Meanwhile, place onions, carrots, and celery in a food processor or blender and pulse until finely chopped-the smaller the better, put DO NOT pulverize. (or fine dice chop by hand)
  4. Transfer into a large mixing bowl and mix with BBQ sauce, mustard, amino acids, nutritional yeast, 1 T Italian seasoning, and set aside.
  5. Preheat oven to 350F and line a standard loaf pan with parchment paper, allowing the paper to rise 2 inches above pan.
  6. Once lentils are cooked, mash slightly with a potato masher.  (you want to leave some full lentils)
  7. Transfer lentils to mixing bowl, add oats, add panko and stir to combine.
  8. Place mixture into bread pan (lined with parchment or use a no-stick loaf pan).
  9. Press into every corner, packing it down firmly with a spatula.
  10. Top with ketchup or BBQ sauce.
  11. Bake for 50 minutes or until firm with a crisp outer coating.
  12. Let cool for 10 minutes before serving.  You can flip over or serve out of the pan.

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