Latin-Inspired Lentil Loaf with Sriracha Ketchup
Ingredients
Lentil Loaf
- 3 tbsp ground flaxseeds
- 6 tbsp water
- 1/2 onion, diced
- 2 stalks celery, diced
- 1 medium carrot, diced
- 6 cloves garlic, minced
- 1 bell pepper
- 1 tbsp tomato paste
- 2 cups cooked green lentils
- 1 cup walnuts
- 1 1/4 cups rolled oats
- 1 tsp thyme
- 1 tsp smoked paprika
- 1 tsp sazon (or same amount of paprika)
- 1/2 tsp adobo (or pinch of turmeric, garlic, salt, pepper, and oregano combined)
- 3 tbsp lite soy sauce
Sriracha Ketchup
- 1/3 cup ketchup
- 1 tbsp sriracha
Preparation
Preheat the oven to 350°F (175°C).
In a small bowl, combine ground flaxseeds and water. Set aside to gel.
In a saucepan over medium heat, add onion, celery, and carrots. Sprinkle with a pinch of salt and sauté until the vegetables are softened.
Add minced garlic and bell pepper to the saucepan and sauté until the garlic is fragrant.
Stir in tomato paste and cook for about 2 minutes. Remove the mixture from heat.
In a food processor, add lentils, oats, walnuts, sautéed vegetables, and flax mixture.
Add thyme, smoked paprika, sazon, adobo (or substitute), and soy sauce. Mix on low until the mixture becomes more uniform and sticks together.
Once processed, spread the mixture out into a parchment-lined loaf pan and smooth it out.
Brush half of the sriracha ketchup mixture on top of the loaf.
Place the pan in the oven and bake for 45 minutes.
Remove from the oven and layer the remainder of the sriracha ketchup on top.
Allow the loaf to cool for a few minutes, then carefully lift it out of the pan and onto a cutting board.
Slice the loaf as desired and serve.
