Sun-Dried Tomato Lentil Loaf
Lentil loaves are a delicious alternative to meatloaf! The sun-dried tomatoes add a tasty, caramelized flavor.
Makes 4 Servings
In a large saucepan, over medium heat, sauté the onion until lightly browned. Add the garlic and sauté for 2 more minutes. Add the paprika, pepper, and thyme and stir. Add the water and bring to a boil. Add the lentils and stir. Bring the water back to a boil, cover the pot, reduce heat to low, and cook the lentils for 20-25 minutes.
Add the sun-dried tomatoes, balsamic vinegar, and salt to the lentil mixture and puree until coarsely ground with an immersion stick blender or in a food processor. You want each lentil to have been hit at least once by the blade, but not turned into a puree.
For extra binding power, you can fold in a flax egg before pressing the mixture into the loaf pan. To make a flax egg, combine 1 tablespoon ground flax seed with 2 tablespoons water. Let sit for 10 minutes untouched before adding to the lentil mixture.
Line a small loaf pan with parchment paper. Press the lentil mix into the loaf pan and cover with foil. Bake at 325 F for 30-40 minutes.
Uncover the lentil loaf once it comes out of the oven. Allow the lentil loaf and pan to cool enough to safely handle. Using a knife or spatula, separate the edge of the lentil loaf from the parchment paper. Place a plate over the loaf pan and quickly turn it over. Tap on the pan to help the loaf separate from the pan. Gently remove the pan. Slice the lentil loaf.
Protein: 11 g
Carbohydrate: 30 g
Sugar: 5 g
Total Fat: 0.6 g
Calories from Fat: 3%
Fiber: 17 g
Sodium: 451 mg