I think these would be very kid friendly and a perfect entree choice for those just starting to eat some meatless meals. This is also one of those recipes that would be good to take to a pot luck as these would be enjoyed by everyone – yes even meat eaters! Next time I will double the recipe so we have extras to freeze.
BBQ Lentil Loaf Muffins
- 2 cups water
- 1 cup greenish/brown lentils* – I used the ones from Trader Joe’s they are little and I like how they cook
- 1 tablespoon ground flaxseeds mixed with 1/4 cup water I like the mild flavor of Bob’s Red Mill golden flaxseed meal
- 1 medium yellow onion diced
- 1 cup shredded carrots
- 3 garlic cloves finely minced
- 1 cup gluten free quick or old fashioned oats
- 1 cup tomato sauce – no salt added I used Pomi
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1/2 teaspoon Benson’s Table Tasty Salt Substitute or other no salt seasoning
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup BBQ Sauce – no sugar added
- 2 tablespoons ketchup – no sugar added
- Mix the ground flaxseeds with 1/4 cup water and set aside. The ground flax seeds will absorb the water and become gelatinous and they act as a binder for the loaf.
- Rinse and drain the lentils. In a medium size sauce pan bring 2 cups of water to a boil, add the lentils, turn the heat down and simmer for 30-35 minutes or until the lentils are soft and the water is absorbed. The cooking time will vary depending on what type of lentil you use so check them at the 25 minute mark and keep an eye on them. Drain off any remaining liquid.
- While the lentils are cooking – add a tablespoon of water or vegetable broth to a skillet along with the diced onion and shredded carrots, sauté for about 5 minutes, add minced garlic and saute another minute or two adding more water or broth if needed to keep the mixture from sticking to the pan. Turn off the heat, add the flax mixture, tomato sauce, seasonings, oats and lentils. Mix well – taste it and adjust seasonings if needed. Remember that a lot of the flavor is coming from the topping.
- Prepare a non stick muffin pan by spraying it liberally with non stick spray or use a silicone muffin pan. Fill ten of the muffin cups with lentil loaf mixture – pressing it down gently in the cup so it will stick together.
- Mix together the BBQ sauce and ketchup and spread it evenly over the top of each lentil muffin.
- Preheat oven to 350 degrees. Bake for 25-30 minutes. Remove from oven and let sit for 5 minutes to cool slightly. Use a plastic or bamboo knife and gently slide it around the edges of each lentil muffin to loosen them from the pan.
A nice side dish would be Instant Pot Garlic Mashed Potatoes.
Ketchup – No Salt – No Sugar – No – Oil
You can make half of this recipe ketchup and the other half BBQ Sauce.
6 oz can salt free tomato paste
6 tablespoons reduced balsamic vinegar *(like Napa Valley Naturals Grand Reserve only 4% acidity and it’s sweet)
2 tablespoons lemon juice
1 teaspoon onion granules
1/4 teaspoon Allspice
Put all ingredients in a small blender container or a small food processor and process until smooth. If you don’t have a small container you might need to double the recipe in order to process it properly. If it’s too thick for you thin it with a little water. Scrape it into clean glass jars with lids. Store in the fridge.
*If you don’t have access to a sweet low acidity vinegar you might need to add a date or some date paste to cut the acidity.
For BBQ Sauce add 1 teaspoon liquid smoke – if making half the recipe BBQ sauce add 1/2 teaspoon liquid smoke to half of the ketchup recipe.
Jody - Fit at 56
Those look delsih Tami!!!!
I pinned this to make next month when my husband’s schedule changes. He’s going to be working through the dinner hour and will need easy to pack but substantial meals. These little lentil loaves will be perfect!
That is a great plan Terri! You don’t need to use paper liners if you have a good non stick muffin tin or a silicone pan. These are a big hit with my family – even the meat eaters like them! They also freeze well too.
I had made this 2 times, it’s so good! Thank you for the recipe!
The second time I made this, I ran out of oats, so I used puffed brown rice instead. It works 😀
Thank you for your review – so glad to know you liked these. I love having some in the freezer for quick and easy meals. Good job on subbing for the oats!
Happy Healthy Cooking!
Hi, Tammy! Thanks for so many wonderful recipes. I’m going to make this lentil loaf this weekend, but I wanted to tell you: California Balsamic has a Smoked Balsamic that is to die for. They sent me a sample in my first shipment, and I used it to make a German Potato Salad (3-2-1 dressing with smoked balsamic, country style Dijon and maple syrup.) I just ordered a full sized bottle, and will use some to make this BBQ sauce. This way you can leave out the liquid smoke. Oh, yeah: last time I checked, it wasn’t up on the website yet. If you talk to Thomas (really nice guy) I’m sure he’d send a sample to you.
I do have a bottle of that Smoked Balsamic – Thomas sent me one to try! It’s so yummy!
I haven’t had a chance to experiment with them yet but I too thought it would work for the BBQ Sauce!
Let me know how it turns out for you.
Ohhhhhhhhhhh…..Tami!!!! I made these tonight! I love them! I made a triple batch so I could share them with my daughter. That gave us 12 each, plus a small loaf serving. Great flavor! I think I’ll add some walnuts next time to see how that works with them. Thank you for a great recipe. I loved smelling the BBQ sauce as they were baking. I’m going to make your Quinoa Oatmeal Banana Muffins later in the week. Thank so much for sharing this great recipe…..Sam
Thank you so much for the great feedback – so glad you liked these. They freeze really well too!
is there a way to print the lentil muffin recipe?
I just updated the recipe format so you can print it easily now!
We just installed a new print function so I went in a entered this recipe in the new program so you
should be able to easily print it now.
Hi. Maybe I missed it, but what temperature are these baked at?
Hi Maggie – preheat the oven to 350 degrees.
I went in and corrected the recipe – 350 degrees preheated oven.
We really like these muffins – even the grandkids do! Have you ever tried making the recipe ahead and baking the next day?
Hi Jean – So glad you like them. I have not tried mixing them up ahead and baking them the next day. I could see mashing the banana and adding the applesauce but keeping it separate from the dry ingredients until the next day.
These look great for kids lunches! It’s that time of year again! Though this year I am working around a gluten free diet too.
Thanks for the recipe!
You are welcome! Enjoy!