How to make Lentil Loaf Muffins

oats

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa is gluten-free and adds protein.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and neutral in flavor.

ground flaxseed

🥗Healthier: chia seeds

💰Cheaper: bread crumbs

Bread crumbs can bind the mixture without added calories.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water

Water can be used to reduce costs while retaining moisture.

Heat 2 tablespoons of olive oil in a pan on the stove.

Add 1/2 diced onion, 1/4 cup finely chopped celery, and 1/2 bell pepper to the pan and stir.

Cook until the vegetables are browned and softened.

Add 1 teaspoon of minced garlic and stir for a moment.

In a blender, combine 2.5 cups of cooked lentils, 1.5 cups of bread crumbs, 1/4 cup of sunflower seeds, 1.5 tablespoons of tomato paste, 1/2 teaspoon of dried sage, 1/2 teaspoon of oregano, and 1/4 teaspoon of cloves.

Blend the mixture, adding a little water if necessary to help it blend smoothly.

Once the mixture is blended, transfer it to a glass bowl.

Add the sautéed vegetable mixture to the lentil mixture and mix well.

Preheat the oven to 180°C (approximately 350°F).

Scoop the mixture into muffin pans, ensuring each cup is filled evenly.

Bake in the preheated oven for 35 to 40 minutes until cooked through.

After baking, brush the tops with a little olive oil for moisture.

Use a spatula to loosen the muffins from the pan before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens