Sundried Tomato Red Lentil Loaf Recipe

sundried tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: canned tomatoes

Fresh tomatoes are lower in calories and canned tomatoes are often more economical.

red lentils

🥗Healthier: green lentils

💰Cheaper: brown lentils

Green lentils have a similar texture and are often more nutritious.

oats

🥗Healthier: quinoa

💰Cheaper: bread crumbs

Quinoa is a gluten-free grain option, while bread crumbs are usually less expensive.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water

Homemade broth is healthier with no preservatives, while water is the most economical.

Start by cooking red lentils in boiling water without salt for about 20 minutes until they are mushy and soft.

Grate a sweet potato and mix it with the cooked lentils to soften it further.

Add a pinch of salt to the lentils and sweet potato mixture to help the sweet potato soften.

Chop onion and mushrooms finely and add them to the mixture, sprinkling more salt to help them soften as well.

Let the vegetables cook until softened, then drain any excess moisture if necessary.

In a bowl, add 2 tablespoons of ground flax seed to help bind the mixture together.

Add about 4 tablespoons of ground rolled oats to the mixture, adjusting based on the moisture level of the vegetables.

Incorporate a nut or seed butter for richness, stirring until well mixed and sticky.

Add chopped sundried tomatoes, pressed garlic, thyme, oregano, and basil to the mixture, stirring to combine.

Transfer the mixture to a loaf pan lined with parchment paper, pressing down firmly.

Spread ketchup on top of the loaf for added flavor, optionally adding it halfway through baking to avoid crisping too much.

Bake the loaf in the oven, then let it cool for 15 minutes before slicing to help it solidify.

Cut the loaf with a serrated knife and serve alongside your holiday meal.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens