Christmas Lentil Loaf

Makes 6 servings (3/4 cup per serving)

Ingredients

  • 1 Tbsp. vegetable oil
  • ½ cup onion, diced
  • 3 garlic cloves, minced
  • 1 cup Portobello mushroom, small diced
  • ½ cup carrot, peeled and grated
  • 1 can kidney beans, rinsed and drained
  • 1 can lentils, drained and rinsed
  • 1 Tbsp. soy sauce
  • 1 Tbsp. sage
  • 1 Tbsp. thyme
  • 1 Tbsp. 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 vegetable stock, low sodium

 

Preparation

  1. Heat oven to 350 °F.
  2. In a small pot, heat the oil and add the shallots.
  3. Allow to cook for 2 minutes then add the rest of the glaze ingredients.
  4. Allow to simmer and thicken.
  5. Line a loaf pan with parchment paper.
  6. Heat oil in a fry pan and add onions. Cook until soft.
  7. Add mushrooms, garlic and carrots and cook for 5 minutes.
  8. In a large bowl, mix the rest of the ingredients and add the onion, mushroom mixture.
  9. Mash until combined but leaving some texture.
  10. Pour into the loaf pan and push down until flat on top.
  11. Cook for 40 minutes.
  12. Remove from heat and spread shallot glaze over top.
  13. Return to oven for 5 minutes.
  14. 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 vegetables, 0 fruit, 0 fat, 0 dairy