Ingredients
- ♡ 1 ½ Cups Red Lentils
- ♡ 2 Bay Leaves
- ♡ 3 Cups Vegetable Stock
- ♡ 1 Tablespoon Extra Virgin Olive Oil
- ♡ ¼ Cup Celery - Chopped
- ♡ ¼ Cup Onion - Chopped
- ♡ ½ Teaspoon Thyme - Chopped
- ♡ 2 Cups White Button Mushrooms - Chopped
- ♡ Approximately 60g Rolled Oats
- ♡ 2 Eggs – Lightly Whisked
Instructions
- ♥ In large pan, add lentils, vegetable stock and bay leaves, bring to a boil, cover, and turn down heat. Simmer until soft, and stock has evaporated about 10-15 minutes. Remove the bay leaves. Set aside and cool.
- ♥ In another pan, add oil, celery, onions, garlic, mushrooms, and thyme and gently fry until tender.
- ♥ Mix the fried vegetables into the cooked cooled lentils and add enough oats to bring it together add eggs and mix.
- ♥ Oil and line a small baking pan with baking paper, spoon the lentil mixture into pan, flatten the surface with the back of a spoon.
- ♥ Bake for about 20 minutes at 160°C/ 325°F or until loaf starts to brown slightly on top and sides lift away from edges.
- ♥ Cool slightly in the pan (it will be easier to slice) then cut in squares serve and enjoy!
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