Preheat oven to 350°F. Rinse lentils and place into a pot with 3 cups of water. Bring to a boil and sprinkle in a little salt. Reduce heat to medium/low and simmer uncovered for 40-45 minutes. Stir frequently and add water as needed. Cook lentils until slightly overcooked. Once done, mash with the back of a big spoon.
Heat avocado or coconut oil in a skillet over medium heat. Add garlic and onion and sauté for 5 minutes. Sprinkle with salt and add celery, carrot, apple, and raisins. Sauté for 5 minutes more and remove from heat. In a large mixing bowl, mix all remaining loaf ingredients together with lentils and veggies and season to taste. Grease a loaf pan with a little oil and line with parchment paper. Press mixture firmly into the pan.
Combine all glaze ingredients and mix until creamy. Spread ½ of this mixture onto prepared loaf. Reserve the remainder for dipping sauce. Bake loaf at 350°F for 40-45 minutes uncovered. Edges should be lightly brown. Let cool for 10 minutes before serving.
from the NSM Nutrition Team recipe box
Here is another protein-packed recipe that will have you skipping down memory lane. This recipe makes a great dinner, and you’ll have leftovers for days to come. It would also make a great recipe for a family get-together or potluck.
Psst: Looking for email receipts? Sign up at the pin pad at any store!