Happy Meatless Monday veggie lovers! With Tina off and enjoying her first few weeks of marriage, I have Lisa from Run Wiki joining me as co host today. Please remember to visit her blog today too!
I’ve been wanting to make a lentil loaf for a while so with all of the great summer veggies that are out, I thought it the perfect time to give it a go. I like to think of it as a Vegetarian Meatloaf of sorts.
Lentils are a powerhouse in the nutrition world. They are a great source of protein,iron, folate & magnesium all of which can be hard for vegetarians to get into their diets. Lentils are low in calories and are thought to reduce cholesterol levels. In addition, lentils are a complex carb with soluable fiber believed to help stabilize blood sugar levels. So why aren’t you eating more lentils?
I took some super sweet corn and zucchini and used those to flavor and color my lentil loaf. You could easily use mushrooms or squash or whatever veggies you have around. For the lentils, I find it’s easier to use canned or pre packaged lentils rather than soaking them but either way works. If using canned, I rinse and drain first.
It smelled so good while it was cooking!
- 4 C of cooked lentils-drained & rinsed
- 1 C fresh corn
- 1 zucchini-diced
- ½ onion-chopped
- 1 egg
- ¾ c bread crumbs or GF sub
- salt, pepper, oregano, rosemary, basil, thyme to taste
- 1½ C of your favorite BBQ sauce (I used Spicy Stubbs)
- Preheat oven to 375
- Add lentils to a mixing bowl and gently mash with a fork until smooth
- Add corn, zucchini, onion and combine
- Add egg and spices and ½ C of BBQ sauce
- Gently fold in bread crumbs to combine
- Coat a casserole dish with non stick spray (can also use a loaf pan)
- Transfer lentil mixture to casserole and form into loaf
- Pour on remaining BBQ sauce to cover
- Bake for 45m until golden brown
- Allow to rest 5 min before slicing into pieces