You may also like
Categories:
black lentils water onion carrot celery garlic fresh basil oats egg tomato sauce barbecue sauce salt Parmesan cheese
Viewed: 66 - Published at: 4 years agoIngredients
- 1 cup black lentils
- 2 cups water
- 1/2 medium onion, finely diced
- 1 carrot, finely diced
- 1 celery, finely diced
- 3 -4 garlic cloves, minced
- 2 tablespoons fresh basil, minced
- 1 cup old fashioned oats
- 1 egg, beaten
- 1/2 cup tomato sauce
- 1/2 cup barbecue sauce
- salt and pepper, to taste (or seasoned salt if you prefer)
- 1/3 cup grated parmesan cheese (optional)
Method
- Combine lentils, water, and a pinch of salt in a saucepan, bring to a boil, then cover and simmer for 30 minites. Preheat oven to 350°F.
- While lentils are cooking, chop up all veggies and combine in mixing bowl with basil, garlic, salt, and pepper.
- Once lentils are done cooking, drain any excess water and mash lentils with the back of a fork. They need to be mashed up so that the loaf holds it's shape, but it is ok to have some texture still, don't over mash.
- Add the mashed lentils and the rolled oats into the bowl of veggies and mix together (if you want to add cheese, this is the time).
- Mix in the beaten egg.
- In a separate bowl mix together equal parts tomato sauce and barbeque sauce, once mixed add half to the lentil and veggie mix and stir together until combined well.
- Spray a loaf pan with non-stick spray and fill with lentil mixture, spreading evenly and pressing down slightly.
- Pour remaining barbeque/tomato sauce mixture over the top of the loaf.
- Bake 40-45 minutes. Once done, let rest for at least 5 minutes before serving.
