Spinach Mushroom Lentil Loaf Recipes

SPINACH & MUSHROOM LENTIL LOAF

Steps:

• Bring 3 cups of water to a boil and add lentils, reduce heat to a slow rolling boil for approximately 30 minutes, or till tender. Drain, cool and separate volume into 1½ cups and ½ cup measures.
• Place flax seeds in a small bowl and pour boiling water over, stir to combine well, set aside and allow to cool and thicken.
• Preheat oven to 375°.
• Heat olive oil over medium heat and a large saucepan. Add onion and garlic, sauté for approximately 6 minutes, until the onions are tender. Add carrots and mushrooms and continue to cook for approximately 4 minutes until carrots and mushrooms are tender. Add thyme and spinach, cooking approximately 2 minutes until spinach is wilted. Add in Braggs and ½ cup of the Spicy BBQ Sauce - combine all ingredients by stirring. Turn the heat off and add salt and pepper to taste, if needed.
• Using a food processor, process 1½ cups of the cooked lentils and ½ cup of the oats until smooth, (if there are a few bits remaining, that's ok), place mixture in a large bowl. Add in remaining lentils and oats. Add the flax mixture, almond flour and cooked vegetable mixture. Stir to combine and then use your hands to finish mixing and slightly mashing together. All ingredients are now together and ready to spoon into a 9"x5" loaf pan. Make certain you press the mixture into the loaf pan firmly.
• Spread ¼ cup of BBQ sauce on top of the lentil loaf.
• Bake uncovered for 35-40 minutes and cool for approximately 10 minutes before serving.

DELICIOUS LENTIL LOAF

Steps:

• Combine 2 1/2 cups water and lentils in a saucepan; bring to a boil. Reduce heat, cover saucepan, and simmer until all the liquid is absorbed and lentils are tender, 20 to 30 minutes.
• Mix 1/3 cup water and ground flax seed together in a bowl; set aside until thickened, at least 10 minutes.
• Heat olive oil in a large pot over medium heat; cook and stir onion, mushrooms, celery, and garlic until softened and liquid from mushrooms has evaporated, 5 to 10 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
• Transfer cooked lentils to a food processor and pulse until about 75 percent of lentils are mashed. Mix onion-mushroom mixture, flax seed-water mixture, oats, flour, basil, black pepper, salt, and onion powder into lentils until well combined. Press lentil mixture into the prepared loaf pan.
• Combine ketchup, brown sugar, mustard, and barbeque sauce in a saucepan over medium-low heat; cook and stir until glaze is smooth and brown sugar is dissolved, about 5 minutes. Remove saucepan from heat.
• Bake loaf in the preheated oven for 35 minutes. Spread 1/4 cup glaze over lentil loaf; continue baking until cooked through, 10 to 15 minutes more. Serve lentil loaf with remaining glaze on the side.

LENTILS AND SPINACH

Steps:

• Heat oil in a heavy pan over medium heat. Saute onion for 10 minutes or so, until it begins to turn golden. Add minced garlic and saute for another minute or so.
• Add lentils and water to the saucepan. Bring mixture to a boil. Cover, lower heat, and simmer about 35 minutes, until lentils are soft ( this may take less time, depending on your water and the lentils).
• Meanwhile cook the spinach in microwave according to package directions. Add spinach, salt and cumin to the saucepan. Cover and simmer until all is heated, about ten minutes. Grind in plenty of pepper and press in extra garlic to taste.