1cupgreenish/brown lentils* – I used the ones from Trader Joe’s they are little and I like how they cook
1tablespoonground flaxseeds mixed with 1/4 cup water I like the mild flavor of Bob’s Red Mill golden flaxseed meal
1medium yellow onion diced
3garlic cloves finely minced
1cupgluten free quick or old fashioned oats
1cuptomato sauce – no salt added I used Pomi
1/2teaspoonBenson’s Table Tasty Salt Substitute or other no salt seasoning
1/4teaspoonfreshly ground black pepper
1/4cupBBQ Sauce – no sugar added
2tablespoonsketchup – 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, saute 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.
* If you want to use precooked lentils like the ones from the refrigeration section at Trader Joe’s you will need about 2 1/4 cups. Recipe adapted from Sonnets Kitchen