Serves 6 people
Ingredients, Tomato Glaze
¼ cup no-salt-added tomato paste
½ tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1 tablespoon honey
1 tablespoon soy sauce
Ingredients, Lentil Loaf
1 cup dried green lentils
2½ cups water
1 tablespoon extra-virgin olive oil
½ medium yellow onion, peeled and chopped
½ cup chopped carrots
3 cups sliced button mushrooms
2 large cloves garlic
¼ cup tomato paste
3 tablespoons soy sauce
½ teaspoon dried thyme
½ teaspoon dried oregano
1½ cups rolled oats
Preheat the oven to 375°F.
For the Tomato Glaze: Combine all glaze ingredients in a small bowl and mix until smooth.
For Lentil Loaf: First, prepare the lentils. Add the lentils and water to a medium saucepan and bring to a boil. Reduce heat and simmer until lentils are tender and most of the liquid is absorbed, about 35 to 40 minutes.
While lentils are cooking, heat olive oil in a large skillet on medium. Add onions and carrots, and cook 5 minutes, stirring occasionally. Add mushrooms and garlic, and cook 6 to 7 minutes more or until vegetables are soft. Stir occasionally.
Add half of the lentils and the vegetable mixture to a blender or food processor along with tomato paste, soy sauce, thyme, and oregano. Pulse together until ingredients are combined, but not too blended, about 5 to 10 seconds.
In a large mixing bowl, combine lentil mixture, remaining plain lentils, and oats. Line a 10-by-15-inch baking sheet with aluminum foil. Tip the mixture onto the baking sheet and form it into a loaf shape. It should be about 8 by 4 inches.
Spread half of the glaze over the top and on the sides. Bake for 30 minutes. Remove from oven and spread on the rest of the glaze; return to the oven and bake another 10 minutes. Slice to serve.