Meatless Monday lentil loaf

By Sari Huhtala

This easy-to-digest meatless Monday lentil loaf is a nice twist to an everyday ground beef meatloaf, which is devoid of fibre and is at the root cause of stinky poop. Lentils are full of plant-based protein, fibre and anti-inflammatory and antioxidant polyphenols. Give it a whirl!

Lentil loaf

Makes 1 regular loaf

• 1 cup dry green or brown lentils

• 1 cup walnuts, chopped

• 5 cloves garlic, minced

• 1 large onion, chopped

• 1 large carrot, grated

• 1 cup celery, finely chopped

• 2 tbsp tamari or non-GMO soy sauce or 2 tbsp Worcestershire sauce

• 1 tbsp garlic powder

• 1 tbsp onion powder

• 1 tsp salt and pepper to taste

• 2 tbsp ground flax seeds

• 3 tbsp olive oil

• 1 tbsp dried thyme and oregano

• 1 tbsp dried parsley or ¼ cup fresh parsley, chopped

• ½ cup oats, ground

Cook lentils in 2 cups water until lentils are soft and water is dissolved (about 30 minutes). Meanwhile, toast walnuts at 325 degrees F for 10 minutes. In a frying pan, heat olive oil on medium low and add the onions, garlic, celery and carrot. Sauté for about 5 minutes. Pour cooked lentils into food processor, along with toasted walnuts and process a few seconds till almost smooth. Pour into a bowl and stir in seasonings, sautéed veggies, tamari, flax and ground oats. Mix well. Preheat oven to 350 degrees F. Line a loaf pan with parchment paper. Press lentil loaf mixture into pan. Bake 45 minutes. Cool for about half an hour. Lift parchment paper with loaf out of pan and place loaf on serving plate.