I don't often "reblog" a recipe, but this one I have made enough times that I believe it qualifies for a reblog. I absolutely love this recipe; super nutritious, very low cal and absolutely delicious.
At the time I stumbled across this recipe on Pinterest I was not familiar with Brandi's blog The Vegan 8. After discovering this recipe, I have done some more reading on her blog and it's really great. the concept is eight ingredients or less and the recipes all sound delicious. Next, I am going to try her knock off version of Zoe's Kitchen's White Beans, a favorite of mine. The timing is perfect for that, too as the Zoe's Kitchen near me recently closed (boo!).
Anyway, I strongly recommend this loaf- I have made it both with her barbecue sauce and ones of my own. With so many variations of barbecue sauce and such a wide range of tastes out there, I will leave it up to you to decide which barbecue sauce to use.
I did change this a bit; since I had no flax seeds in the house I ground some chia seeds instead. I also added a ton of fresh herbs and used a tad of Hungarian paprika as I did not have chipotle powder.
While the recipe is a little time-consuming it is not difficult and is well worth it. It is a lentil loaf with great texture and slightly smoky flavor. The addition of corn brings a little sweetness that just makes the dish.
BBQ Lentil Loaf
1 cup dry green lentils
1/2 teaspoon sea salt
1 medium cooking onion, diced
3 garlic cloves, minced
1/4 cup vegetable stock
1 cup bbq sauce, divided with extra for dipping
1/2 cup medium grind cornmeal
3 tbsp ground chia seeds
1/4 tsp Hungarian smoked paprika
1/2 cup frozen corn, thawed
1/4 cup fresh parsley, minced
3 tbsp fresh oregano, minced
2 tbsp fresh basil, chopped
2 tbsp fresh thyme, rough chopped
Salt and pepper to taste
In a medium saucepot over the stove add the lentils, 1/2 tsp salt and two cups of water. Bring to a boil on high, and then reduce to a simmer and cover. Allow to simmer for approximately 15-20 minutes until the liquid is absorbed and the lentils are tender but not mushy. Set aside.
While the lentils are cooking add the onion to a nonstick skillet with 1/4 cup vegetable stock. Season with salt and pepper and heat over medium-low heat, cooking until the onions soften and the liquid evaporates. This may take about ten minutes. Add the garlic toward the end of the cooking, allowing the garlic just one or two minutes of cooking time
Place the lentils in a large bowl and give them a very quick mash with a potato masher or fork while being careful not to over mash. Some of the lentils should remain intact while some will be just slightly mashed.
Add the onion mixture to the lentils and add 3/4 cup bbq sauce. Add the cornmeal, chia seed, smoked paprika, frozen corn, fresh herbs and salt and pepper. Reseason with salt and pepper if desired and stir until all ingredients are incorporated.
Prepare a loaf pan by spraying it with cooking spray and then lining it with parchment paper ensuring there is enough paper hanging over the sides to easily remove the loaf later. Turn the lentil loaf mixture spreading it evenly. Allow to sit for about twenty minutes.
While the loaf rests, preheat the oven to 350 degrees. Brush the top of lentil loaf with the remaining bbq sauce and place in the oven for 60 minutes. Remove from the oven and let stand for at least 20 minutes (this is important; if you take the loaf out of the pan immediately it will fall apart).
After 20 minutes remove the loaf by lifting it out of the pan by the overhanging parchment paper. Place on a counter or cutting board. You should be able to easily lift the loaf off of the parchment paper and onto a serving platter.
Serve with extra bbq sauce for dipping.