Enjoy this vegan, gluten free Lentil Loaf as a change from meat loaf.
Lentils are one of the healthiest foods you can eat. Not only are they good for your heart and blood sugar but they are a good source of iron, protein, Vitamin B1 and B6, zinc, potassium and magnesium. In addition, they are a good source of fiber, copper, and manganese.
Add the other vegetables in this recipe and you have a totally nutritious meal.
As always, organic ingredients are best.
Rinse the Lentils and combine with Vegetable Broth in a medium pot. Bring to a boil, reduce heat to low and simmer for about 30 minutes. When they are tender, drain them and set aside.
Preheat oven to 350 degrees F.
Line a loaf pan with parchment paper.
Heat a few drops of water in a skillet over medium heat.
Add the Onion, Carrots, Pepper and Mushrooms and saute until softened.
Add a pinch of Salt and Pepper
Add the garlic and saute about 1 more minute
In a food processor, pulse together the Lentils, cooked vegetables, and remaining ingredients EXCEPT Ketchup and Sugar. Blend into a chunky dough. Do not puree. You want some bits of the veggies for texture.
Pour the mixture into the loaf pan and smooth it down with a spatula.
Remove from the oven and spread the Ketchup on top.
Sprinkle the sugar on top of that to help caramelize the topping.
Bake for another 10 minutes.
Remove from oven and let cool at least 10-15 minutes as it firms up during this time.