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