Lentil Mushroom Loaf

Procedure:

You will need a  9X 9 or 9X11 baking pan or a cookie sheet covered with parchment and for baking. Preheat the oven to 425.

1. Pre-cook your lentils per package instructions.

2. Chop all of your fresh veggies and have them prepared for the mixture.

3. Mix the cooled lentils and mushrooms together evenly in a large bowl. 

4. Add your vegetables and seasonings and mix thoroughly.

5. Add chickpea flour a little at a time to begin to bind the mixture together. If it’s still loose you can add more. (If it ends up too thick you can add vegetable broth to loosen and make it the consistency you want.)

6. Mix all ingredients thoroughly and place mixture into your chosen bakeware. (I always put it on parchment for easy clean-up). Shape into a loaf at your desired height and width.

7. Bake for 45 mins until a dark brown, let loaf set and cool before slicing and serving.

Chef’s tips:  Serve with a mushroom gravy, potatoes and fresh cranberry sauce ( made with real cranberries) and you have yourself a meal to give thanks for. This dish freezes and reheats really well and I prepared a few for meal prep orders. I also cook 1 lb of lentils everytime I use them and I am able to make 3 meals out of one. (Lentil soup, Lentil sloppy joes and this lentil loaf-Nothing is wasted).

Nutrition Tip: lentils and mushrooms are a great source of protein and give the dish a depth of flavor that you won’t get with just vegetables.