Lentil "Meat"-Loaf

Prep Time: 10 minutes     Cook Time: 20 minutes    Bake Time: 40 minutes        Makes: 1 loaf

Ingredients:

• 2 cups cooked lentils
• ½ onion, diced
• 3-4 scallions, diced
• 1 stalk celery, diced
• 1 cup mushrooms, diced
• ½ bunch asparagus, diced
• ½ cup walnuts, chopped
• ½ cup oat flour
• ¾ cup rolled oats
• 6 tablespoons homemade ketchup, divided
• 1 egg (or flaxseed egg- 1 tablespoon ground flaxseed + 3 tablespoons warm water, set aside for 5 minutes)
• Salt and pepper to taste

Directions:

1. Preheat oven to 350^oF. Cook lentils- Add 1 cup dried lentils, rinsed and drained, to 3 cups water. Cook until tender but not mushy, ~20 minutes. Drain excess water. Set aside.
2. In large skillet, sweat onions and scallions in 2 teaspoons olive oil or water until tender. Add celery, and mushrooms. While those cook, micro-steam asparagus in 2 tablespoons water, covered, for 2 ½ minutes. Add to skillet (no need to drain water). Cook vegetables until soft. Remove from heat. Let cool for a few minutes.
3. Combine lentils, vegetables, egg, oats, and 3 tablespoons ketchup in a large bowl. Salt and pepper to taste. Spread mixture into loaf pan. Top with 3 tablespoons ketchup. Cover with foil and bake for 30 minutes. Uncover, and bake for 10 minutes longer. Leftovers freeze well.

Recipe and Image Credit: Rene Maserati

IBD-AID Phase III (as tolerated).