Bangers

Grain-Free Lentil Loaf

Name: Grain-Free Lentil Loaf
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 8 servings
Ingredients: 1 cup dry lentils, (brown or green), rinsed; 3 1/4 cups broth; 1 1/2 tablespoons olive oil (or butter); 1 medium onion, chopped relatively fine; 1 large carrot, chopped relatively fine; 1 large celery stalk, chopped relatively fine; 1/2 cup chopped orange or red bell pepper; 1 and 1/2 teaspoons chopped fresh rosemary; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; 1 teaspoon fine sea salt (more to taste, as needed); 1/8 teaspoon ground black pepper (more to taste, as needed); 2/3 cup (80 g) chickpea flour, sifted as needed; 1/3 cup (37 g) coconut flour (use extra chickpea flour if not available); 3 tablespoons (20 g) flaxseed meal; 3 tablespoons organic barbecue sauce or ketchup; 1tsp liquid smoke; 2tbsp nutritional yeast

8 servings

portions

15 minutes

temps actif

1 hour 10 minutes

temps total

Commencer à Cuisiner

Ingrédients

1 cup dry lentils, (brown or green), rinsed

3 1/4 cups broth

1 1/2 tablespoons olive oil (or butter)

1 medium onion, chopped relatively fine

1 large carrot, chopped relatively fine

1 large celery stalk, chopped relatively fine

1/2 cup chopped orange or red bell pepper

1 and 1/2 teaspoons chopped fresh rosemary

1 teaspoon garlic powder

1 teaspoon smoked paprika

1 teaspoon fine sea salt (more to taste, as needed)

1/8 teaspoon ground black pepper (more to taste, as needed)

2/3 cup (80 g) chickpea flour, sifted as needed

1/3 cup (37 g) coconut flour (use extra chickpea flour if not available)

3 tablespoons (20 g) flaxseed meal

3 tablespoons organic barbecue sauce or ketchup

1tsp liquid smoke

2tbsp nutritional yeast

Instructions

In a large saucepan, combine the water and rinsed lentils. Bring to a boil over high heat. Reduce heat to low, cover, and simmer for about 30 minutes until very soft and falling apart. Transfer the lentils and remaining liquid (do not drain!) to a large bowl to cool.

Preheat oven to 350F. Oil or spray a 9x5-inch loaf pan; line with parchment paper, leaving a paper overhang.

While the lentils cook, heat the oil in a large skillet set over medium-high heat. Add the onion, carrot, celery and bell pepper. Cook and stir for 6 to 7 minutes until softened. Add the rosemary, garlic powder, paprika, salt and pepper; cook and stir for 30 seconds. Transfer to bowl with the lentils, stirring to combine.

Transfer about 3/4 of the cooled lentil-vegetable mixture to a food processor; pulse until blended but not completely smooth; return to bowl with remaining lentils and vegetables.

Add the chickpea flour, coconut flour, and flaxseed meal to bowl, stirring until blended, The batter should be fairly stiff, but still quite moist. Taste and adjust salt & pepper as desired. Transfer mixture to the prepared pan, smoothing the top. Spoon and spread the sauce over the top.

Bake in the preheated oven for 45 to 50 minutes until well-browned and firm at the center.

Nutrition

Taille de Portion

1/8 of loaf

Calories

150

Lipides Totaux

4.7 g

Lipides Saturés

0.6 g

Lipides Insaturés

0 g

Acides Gras Trans

0 g

Cholestérol

0 mg

Sodium

374.3 mg

Glucides Totaux

24.5 g

Fibres Diététiques

10.1 g

Sucres Totaux

5.4 g

Protéines

8.5 g