Mushroom Lentil Loaf - alive magazine

Name: Mushroom Lentil Loaf - alive magazine
Ingredients: 1 cup (250 mL) green or brown lentils; 3 cups (750 mL) low-sodium vegetable broth; 2 tsp (10 mL) grapeseed oil or camelina oil; 1 small yellow onion, diced; 8 oz (225 g) cremini mushrooms, diced; 2 garlic cloves, minced; 1 cup (250 mL) rolled oats; 2 large free-range eggs; 2 Tbsp (30 mL) unsalted tomato paste; 2 tsp (10 mL) dried thyme; 1 tsp (5 mL) ground cumin; 1/2 tsp (2 mL) salt; 1/4 tsp (1 mL) black pepper; 1/2 tsp (2 mL) liquid smoke (optional); 1 cup (250 mL) grated carrot; 1/2 cup (125 mL) chopped walnuts; 1/2 cup (125 mL) dried cranberries

www.alive.com

Vegetarians and carnivores will unite over this loaf. Cranberries provide an unexpected pop of sweetness, while cooking the lentils in broth instead of water…

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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