VEGETABLE LENTIL BREAD

Dense, savory and bursting with flavour, this lentil vegetable loaf is a fantastic choice for both the holiday table and any normal family lunch or dinner at any time of the year. Best of all, it's made with only clean ingredients and doesn't even contain fat! Enjoy this bread with your choice of vegetable sides and salad for an even more nutritious meal.

Ingredients:

• 1 1/2 cups brown lentils or green lentils ;
• 4 cups vegetable broth or water;
• 1 bay leaf;
• 1 cup diced onion;
• 1 cup carrot, diced;
• 3 cups mushrooms, cut into cubes (about 250 g)
• 4 cloves of garlic, minced;
• 1 tsp smoked paprika or paprika ;
• 1 tsp dried thyme ;
• 1 tsp dried oregano ;
• 2 tbsp. tomato paste ;
• 1 tsp sea ​​salt ;
• 1 cup of gluten-free oatmeal ;
• 1/4 cup finely chopped parsley, for serving.

Frosting:

• 1/4 cup tomato puree ;
• 2 tbsp. Maple syrup ;
• 1 tbsp. lemon juice;
• 1 tbsp. water;
• 1/2 tsp. garlic powder;
• 1/2 tsp. onion powder;
• 1/4 tsp. sea ​​salt .

Method of preparation:

Preheat the oven to 190 °C and line a baking tray with parchment paper.

Place the lentils in a fine strainer and rinse them under cold water.

In a small saucepan, combine the lentils , vegetable stock and bay leaf. Bring to a boil, then reduce the heat and cook for 15-20 minutes, until the lentils are tender but not mushy.

While the lentils are cooking, prepare the vegetables. In a ceramic non-stick pan over medium heat, add the onion, carrots and mushrooms and cook, stirring occasionally, for 5-6 minutes, until the onion is translucent. If necessary, add a little water to prevent sticking.

Add the garlic, smoked paprika , thyme , oregano , tomato paste and sea salt and cook for another 1-2 minutes until fragrant and well combined. Remove from heat and set aside.

Once the lentils are cooked, remove the bay leaf and transfer to a colander to remove excess water. The more water you remove, the better. Set aside.

Pour the oats into a food processor and grind them until you have fine crumbs. Add the lentils and cooked vegetables and blend gently until the lentils and vegetables begin to break down slightly. If necessary, stir several times with a spatula.

Once the mixture is well mixed, transfer it to the lined loaf pan, pressing it firmly into the pan with the back of a spatula or spoon.

In a small bowl, mix the tomato puree , maple syrup, lemon juice, water, garlic powder, onion powder and sea salt . Beat until smooth, then spread the glaze over the bread.

Transfer the lentil loaf to the oven and bake, uncovered, for 45-50 minutes, until lightly browned around the edges.

Remove from the oven and let cool for 10-15 minutes in the pan before removing and slicing.

Serve immediately, sprinkled with chopped parsley, or once cooled, store in an airtight container in the refrigerator for up to 5 days.

Portion for 6 people.