Christmas Lentil Loaf
Makes 6 servings (3/4 cup per serving)
Ingredients
- 1 tbsp vegetable oil
- ½ cup diced onion
- 3 cloves minced garlic
- 1 cup Portobello mushroom, small diced
- ½ cup grated carrot
- 1 can (540 mL) red kidney beans, drained and rinsed
- 1 can (540 mL) lentils, drained and rinsed
- 1 tbsp soy sauce
- 1 tbsp dried sage
- 1 tbsp dried thyme
- 1 tbsp fresh chopped parsley
- 4 tbsp nutritional yeast
- ¼ – ½ cup rolled oats
Glaze
- 1 shallot, diced
- 1 tbsp vegetable oil
- 1 tbsp brown sugar
- 3 tbsp balsamic vinegar
- ½ cup red wine
- ½ cup low sodium vegetable broth
Preparation
- Preheat oven to 350°F.
- Heat oil in a fry pan over medium heat. Add onions and cook until softened, about 5 minutes.
- Add garlic, mushrooms and carrots. Cook until softened and moisture is evaporated, about 5 minutes. Remove from heat and set aside to cool slightly.
- Add beans to a large bowl and mash coarsely. Add lentils, soy sauce, sage, thyme, parsley, nutritional yeast, oats and cooked mushroom mixture. Mash mixture slightly and stir to combine. Do not over-mash.
- Transfer mixture to parchment paper-lined loaf pan, pressing lightly to pack in to pan.
- Bake for 40 minutes.
- Meanwhile, to prepare glaze, heat oil in a small saucepan over medium heat. Add shallots and cook until starting to soften, about 2 minutes.
- Add brown sugar, vinegar, wine and vegetable broth. Bring to a simmer. Reduce heat to medium-low and continue to simmer until thickened, about 7 – 10 minutes. Remove from heat and set aside to cool slightly.
- Remove loaf from oven and spread evenly with shallot glaze.
- Return to oven for 5 minutes.
- Serve and enjoy!
Nutritional analysis per serving: 187 calories, 4 g fat, 13 g protein, 28 g carbohydrate (20 g available carbohydrate), 8 g fibre, 228 mg sodium
My Viva Plan® Servings: 2 grains and starch, 2 proteins, 1 vegetable