WHAT YOU'LL NEED
3 cups cooked lentils (about 1 pound after cooking)
1 16-oz bag of frozen carrots or mixed veggies, defrosted and drained (about 3 cups)
2 cups chopped red onion
1/2 cup chopped fresh Italian parsley
3-4 garlic cloves, peeled
2 cups raw walnuts (sunflower seeds or nut of choice can be used)
2 cups uncooked rolled oats
2 tablespoons non-vinegar tomato paste (or sun-dried tomato powder)
1 teaspoon salt
1/2 teaspoon vegetable bullion
1/2 teaspoon cumin
1/2 teaspoon chicken style seasoning (optional)
1 cup organic non-vinegar ketchup
2 teaspoon honey (sweetener of choice)
1 rounded teaspoon garlic salt
Preheat oven to 350° F.
Put lentils, defrosted veggies, onion, garlic, parsley, walnuts, and 1 cup of oats into a food processor. Pulse until well combined and continue until everything becomes almost paste-like. Scrape the mixture into a large mixing bowl.
Add the remaining 1 cup oats, tomato paste, and seasoning in with the lentil mixture. Stir to mix well. Scrape the mixture into a standard loaf pan and set aside.
For the sauce, simply combine ketchup with sweetener of choice and garlic salt in a small mixing bowl until well combined. Spread at least half of the sauce onto the lentil loaf evenly (you will have extra for serving). Bake uncovered for 50-55 minutes until golden brown. Remove from oven and wait at least 15 minutes before serving. Serve with mashed potatoes or your favorite veggies!