Lentil Loaf

(Serves 4-6 people)

I love serving this lentil load with roasted veggies (asparagus, brussels, anything works!) This loaf is amazing. It’s perfectly savory, comforting yet light enough that it doesn’t weigh you down and isn’t too heavy. It’s absolutely a winter staple in the Spitzer household, and a hit with my Husband. This is a great meal for a family, or for meal prepping. When we make this for dinner, we have the leftovers for lunch and it’s perfect because I don’t want it to be over! Super yummy

Ingredients:

• 1 Yellow onion diced

• 4 Cloves of garlic diced

• 3 Large carrots diced

• 1 16 oz can of canneli beans (any bean will work!)

• 2 Cups of cooked lentils or mung beans (cook according to instructions on package)

• 1/2 Cup of mushrooms

• 3 Tbs of tamari

• 1/4 Cup pine nuts, toasted

• 1/2 Cup of finely chopped nut of choice (I used almonds)

• 1 Teaspoon dried thyme (I love using an Herb de Province seasoning mix as well)

• Salt and Pepper to taste

Steps:

1. Preheat oven to 375F

2. Drizzle olive oil in pan over medium heat, saute onions, garlic for 5-10’ until soft

3. Add carrots and mushrooms continue to cook for another 5-10’ until soft

4. Add tamari and tyme and cook for a few more minutes mix in

5. Add the rest of the ingredients and mash together (not too mushy!)

6. Add to lined tin, and pop in the oven for 40-50’ or until lightly browned on top!

7. Let sit for 20’ before slicing so it can settle together to hold.

8. ENJOY!