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20% OFF ALL SPICES AND BLENDS, NOW THROUGH 5/20, discount applied automatically!!!! ***FREE Weekly Deliveries in Toronto & G.T.A *** Free Canadian shipping with $100+ purchase
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Mushroom Lentil Loaf

My family loves this lentil loaf. The texture is spot on and the homemade sauce is the perfect companion for this meal....enjoy with some roasted greens, creamy mashed potatoes, or a fresh garden salad!

 

INGREDIENTS

  • 1 can tomato paste, divided
  • 1 tbsp coconut sugar
  • 1 tsp mustard, 
  • 1 tsp apple cider vinegar
  • 2 tbsp oil
  • 1 onion
  • 1 carrot
  • 1 celery
  • 2 garlic, minced
  • 1 tbsp thyme
  • 1/2 tsp salt
  • 1/4  tsp black pepper
  • 1/2 lb mushrooms
  • ¼ cup red wine
  • 2 cups lentils, cooked, divided
  • 2 tbsp tamari
  • 1 tbsp Worcestershire
  • 1 cup oats, divided
  • 1 1/2 tbsp almond flour

Preparation 

    1. In a bowl, combine all except 2 tbsp of the tomato paste, coconut sugar, mustard, and vinegar with a touch of salt - set aside
    2. In a deep skillet, heat oil
    3. Add onion and garlic, cook for 3 minutes
    4. Add carrot, celery, and spices; cook for 5 minutes
    5. Add mushrooms, and cook for 5 to 7 minutes
    6. Add red wine and cook down for 5 minutes while scraping bits
    7. In a food processor, add the vegetable mixture and blend down - not into a paste - pulse 2 to 3 times
    8. Add the remaining tomato past, 1 cup lentils, soy, worcestershire, and ½ cup oats - pulse
    9. In a bowl add remaining lentils, 1 cup oats, almonds, and flour to the vegetable mixture
    10. Stir to combine
    11. Form into a loaf on a baking sheet
    12. Bake on 375 degrees for 15 minutes before adding ½ of the tomato sauce mixture set aside
    13. Bake another 10 minutes before adding remaining sauce
    14. Bake 5 more minutes before lightly broiling loaf for a char
    15. Allow to set for 10 to 15 minutes before serving

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