Recipe Instructions:
Ingredients:
• 1 cup dried brown or green lentils
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 carrots, grated
• 2 celery stalks, finely diced
• 3 cloves garlic, minced
• 1 cup breadcrumbs
• 1/2 cup tomato sauce or ketchup
• 2 tablespoons soy sauce
• 1 tablespoon Dijon mustard
• 1 teaspoon dried thyme
• Salt and pepper, to taste
Instructions:
o Rinse the lentils under cold water. In a saucepan, bring 2 cups of water to a boil.
o Add the lentils, reduce heat to low, cover, and simmer for 20-25 minutes or until lentils are tender. Drain and set aside.
o In a large skillet, heat olive oil over medium heat.
o Add chopped onion, grated carrots, and diced celery. Cook until softened, about 5-7 minutes.
o Add minced garlic and cook for another minute until fragrant. Remove from heat and let cool slightly.
o Preheat oven to 375°F (190°C). Grease a loaf pan with olive oil or line with parchment paper.
o In a large bowl, combine cooked lentils, sautéed vegetables, breadcrumbs, tomato sauce or ketchup, soy sauce, Dijon mustard, dried thyme, salt, and pepper. Mix well until fully combined.
o Transfer the lentil mixture into the prepared loaf pan. Press down evenly with a spoon or spatula.
o Bake for 40-45 minutes, or until the top is golden brown and the loaf is firm to the touch.
o Let the lentil loaf cool for a few minutes before slicing.
o Serve slices of lentil loaf with your choice of sides, such as mashed potatoes and steamed vegetables, for a complete and satisfying OMAD meal.
