Sundried Tomato Loaf

Makes: 1 loaf, about 10 small-ish slices.
Prep Time: 30 min. Cook Time: 45 min.

Ingredients

• 1/2 cup green or brown lentils (dry measure)
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 cup mushrooms, chopped
• 2 carrots, chopped
• 1 tsp olive oil
• 1 Tbsp dried thyme
• 1 Tbsp dried basil
• 1/4 tsp sea salt
• pinch black pepper
• 1/2 cup rolled oats (or cooked quinoa)
• 1 Tbsp nut/seed butter (almond, sunflower, tahini)
• 2 Tbsp sundried tomatoes, sliced
• 1 Tbsp balsamic vinegar
• 2 Tbsp ketchup

Directions

1. Put the lentils in a pot with enough water to cover them by 2 inches, and gently boil them for about 30 min.
2. While they’re cooking, saute the onion, garlic, mushrooms and carrots in olive oil, adding the herbs, salt and pepper after they’ve softened.
3. When the lentils finish cooking, drain any excess water, mash them lightly, and stir in the veggies, oats, nut butter, sundried tomatoes and balsamic vinegar.
4. Form the lentil mix into a loaf pan lined with parchment.
5. Mix together the ketchup and balsamic vinegar in a small bowl, then spread on top of the loaf.
6. Bake for 45 min at 350 F.
7. You can also form the mix into burgers to cook faster, either baking or frying them.