Lentils are brimming with folate, a B vitamin shown to help boost brain power.
- 1 cup - green or brown lentils
- 3 cups - low-sodium vegetable broth
- 2 TSP avocado oil
- 1 - small yellow onion, diced
- 8 oz - cremini mushrooms, diced
- 2 - cloves garlic, minced
- 1 cup - rolled oats
- 2 - large free-range eggs
- 2 TBSP - unsalted tomato paste
- 1/2 TSP - allspice
- 1 TSP - ground cumin
- 1/2 TSP - coriander
- 1/2 TSP - cinnamon
- 1/2 TSP - cayenne pepper
- 1/2 TSP - salt
- 1 cup - grated carrot
- 1 cup - chopped walnuts, toasted
- 3/4 cup - dried apricots, chopped
- 3 TBSP - mint leaves, finely chopped
- For Tomato Sauce:
- 1/2 cup - tomato paste
- 2 TBSP - balsamic vinegar
- 1 TBSP - honey
- 1/2 TSP - cumin
- 1/2 TSP - ground allspice
- 1/2 TSP - ground coriander
- 1/4 TSP - salt
- 1/8 TSP - cayenne
- 1 Rinse lentils and then combine them with vegetable broth in medium-sized saucepan over high heat. Bring to a boil, reduce heat to medium-low, and simmer for about 30 minutes, or until tender. Drain any excess liquid and set aside.
- 2 Preheat oven to 350 F (180 C) and grease 9 x 5 in (23 x 13 cm) loaf pan
- 3 Heat oil in large skillet over medium heat. Add onion and heat until softened, about 5 minutes. Add mushrooms and garlic; heat until mushrooms have softened.
- 4 Place oats in food processor container and pulverize into coarse powder. Blend in 2 cups (500 mL) cooked lentils, eggs, tomato paste, and all the spices into a coarse mixture. Place in large bowl and stir in remaining lentils, onion mixture, carrot, walnuts, dried apricots, and mushrooms. Place mixture in loaf pan and press down firmly into an even layer.
- 5 Top with tomato sauce and bake for 40 minutes, or until set in the middle and darkened around the edges. Let cool for several minutes before slicing.