Ingredients
- 1 cup brown lentils
- 1/2 cup red lentils
- 3 cups water
- 1 flax egg (3 tbsp ground flax seeds, 6 tbsp water)
- 4 garlic cloves, minced
- 1/2 onion, diced
- 1 red bell pepper, chopped
- 1 carrot, chopped
- 2 stalks celery, chopped
- 1 1/2 cup oats
- 1 tsp fennel
- 1 tsp thyme
- 1/2 tsp onion powder
- 1 tbsp Italian seasoning
- 1/4 cup ketchup
Instructions
- Preheat oven to 350°F (175°C).
- First we are going to make our flax egg and let it set. Combine 3 tbsp ground flax, 6 tbsp water, mix and let it sit for about 10 minutes.
- Take your 1 1/2 cup of oats and gently pulse in blender to make oat flour.
- Next combine your lentils, water, and the rest of the ingredients (except for the oats, seasonings and ketchup) in a large sauce pan.
- Bring to a boil, cover, reduce the heat to a simmer and let cook about 30 minutes or until the majority of the water is absorbed.
- Remove from heat, add in flax egg and seasonings, then slowly add in oats until you get a thick consistency.
- Transfer mix to a non stick loaf pan and place in the oven on the middle rack for 30 minutes uncovered.
- Remove from the oven, spread a thin layer of ketchup over the top of the loaf and place back in oven uncovered for 15 minutes or until the ketchup caramelizes.
- Let rest for 30 minutes before serving. Slice and enjoy.
Nutritional Information
| Nutrient | Value |
|---|---|
| Calories Per Serving | 446 calories |
| Protein | 21.9 g (19.7%) |
| Carbs | 80.6 g (72.3%) |
| Fat | 5.5 g (11.0%) |
|
Protein (19.7%)
Carbs (72.3%)
Fat (11.0%)
|
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