Lentil Loaf Muffins

• INGREDIENTS:
• 2 cups dry lentils
• 1 bay leaf
• Pinch of salt
• 1 tbsp. MCT Oil
• 4 garlic cloves, minced
• 1 medium sized yellow onion, minced
• 1 medium carrot, peeled and minced
• Salt and pepper
• 2 eggs
• 2 tbsp. tomato paste
• 1/2 cup ground oats (I put rolled oats in a food processor and pulse 20 times)
• 1/4 cup minced flat leaf parsley
• Salt and pepper
• 1 tsp. smoked paprika
• Topping:
• 1/2 cup ketchup
• 1/4 cup balsamic vinegar
• 2 tbsp. light brown sugar

1. Rinse lentils, and place in a pot with 4 cups of water, bay leaf and salt.
2. Bring to a boil, reduce heat and simmer for 45 minutes, or until tender.
3. Drain in a colander and set aside.
4. Heat a saute’ pan over medium heat.
5. Add MCT Oil, garlic, onion, and carrots, and season with salt and pepper.

• Cook for 5 minutes, until slightly caramelized and softened, turn the heat off, and set aside.
• Add lentils to a large mixing bowl, and mash with a potato masher until about half the lentils are mashed and half are whole.
• In a small dish, beat egg whites until they are foamy.
• Add egg whites, cooked vegetables, tomato paste, oats, parsley and paprika to the lentils.
• Toss gently to combine everything, taste and season with salt and pepper.

Preheat the oven to 400 degrees.

• Place muffin cups in a tin (12), spoon mixture evenly into the cups, mounding them at the top.
• In a small dish, whisk ketchup, balsamic vinegar and light brown sugar.
• Spoon mixture over lentil loaf muffins.
• Place in the oven, bake for 25 minutes, or until topping is caramelized and lentils are crisp on the edges.
  

  Adapted from: A WONDERFUL IDEA BY VEGGIE BY SEASON