Lentil Vegetable Loaf

Ingredients

• 2 cups cooked vegetables (I use frozen, cooked broccoli, peas, carrots)

• 2 celery stalks, chopped

• 1/2 cup mushrooms, chopped

• 1/4 cup onion, chopped

• 2/3 cup cooked lentils ( canned or cook yourself)

• 2/3 cup oats (rolled or instant)

• 1/2 cup flour

• 1/2 Tbsp maple syrup

• 2 Tbsp tomato paste

• 2 Tbsp apple cider vinegar

• 1 tsp onion powder and thyme

• 1/2 tsp garlic powder

• Dash of salt and pepper

Glaze

• 1/2 cup ketchup or tomato sauce

• 1 Tbsp brown sugar

• 1/2 tsp mustard powder

Directions

• Preheat oven to 350 degrees F

• Prepare a loaf pan by lining with foil; let edges hang over side

• Place vegetables and lentils into food processor and use pulse function until mostly pureed. Add rest of ingredients and pulse until combined

• Remove from processor and press into foil lined loaf pan

• Combine ketchup or tomato sauce, brown sugar, and mustard for glaze; set aside

• Bake lentil veggie loaf for 20 minutes; then top with glaze and bake 10 more minutes

• Lift foil from pan to remove. Slice and enjoy!

Notes

This Lentil Veggie Loaf is a great winter comfort food. Full of nutrients like fiber, zinc,

B vitamins, and magnesium, I hope you'll give this dish a try! I prefer serving it with mashed potatoes, mushroom gravy, and cranberry relish.