Jessi’s Lentil Loaf



16 oz Lentils, cooked
4 oz Carrots, shredded
4 oz Onion, chopped
8 oz Apple, shredded
3 Sun-dried Tomatoes
1/2C Pasta Sauce (your choice)
2T Oil (your choice)
1t Garlic Paste
4T Ground Flax + 6T Hot Water
1C Old Fashioned Oats
1/4C Spelt Flour
1T Italian Seasoning
1t Baking Powder
1T Apple Cider Vinegar


Shred your carrots and apple in a food processor and chop your onions. In a very large bowl, combine 4 oz shredded carrots, 4 oz shredded apple, 4 oz chopped onion, 16-18 oz of precooked lentils, 1/2C of pasta sauce, 2T oil (I used pecan oil), and 1t garlic paste. Stir well. In a small bowl, combine 4T ground flax seeds with 6T of hot water, you may also want to microwave it for about a minute. Set the flax “egg” aside. In another medium bowl, combine 1C old fashioned oats, 1/4C spelt flour, 1t baking soda, and 1T Italian seasoning. Stir well and then combine with the very large bowl of lentil/veggies. In a bullet, blend 3 sun-dried tomatoes with the other 4 oz of shredded apple. I had to add a little bit of water. Set this sauce aside. Finally, stir in the flax “egg” to the mixture. Make sure everything is incorporated well then add 1T apple cider vinegar last. Line a loaf pan with parchment paper (or it will probably be impossible to get out) and pour in the batter. Top with the sauce from the bullet. If desired, sprinkle some garlic powder and paprika. Bake at 375F for 45-60 minutes.

Makes: 10 slices

Serving Size: 1 slice



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