Mini Lentil Loaves

I admit it, we have a divided family of meat eaters and non-meat eaters in our house. This is where my mini lentil loaves come in for us non-meat eaters. The great thing about this recipe, besides being tasty, is that it is really easy to throw together AND a little sleep in the fridge overnight makes it even easier to have a deliciously hot cooked meal with minimal effort the next day. I love meals that you prep one night and easily cook off the next day. Lentils are incredibly versatile and since they cook so quickly, they are a super easy bean to use in recipes without all the cooking and waiting. I made these mini loaves plain so you can easily add your favorite topping to them. My favorite is sauteed onions and a quick homemade BBQ sauce (a little ketchup, a sprinkle of brown sugar and a squeeze of yellow or spicy mustard). I know some people love good 'ol ketchup on theirs and my youngest really enjoys mustard. I served these with crisp tender green beans and scalloped potatoes. They also work incredibly well on sandwiches. Ya gotta love an easy recipe that has multiple uses. Also, you want to know a secret? Even my meat eaters love these too. I hope you all love these as much as my group did!

Mini Lentil Loaves

(Makes 9 mini loaves)

• 1 1/2 cups Lentils
• 6 cups Water
• 1 large or 2 medium Carrots
• 1 cup Fresh Chopped Parsley
• 3 cups Gluten Free Rolled Oats
• 1 1/2 cups Salsa
• 2 tsp Garlic Powder
• 1 tsp Salt
• 1/4-1/2 tsp Pepper

Place the lentils in 6 cups water. Bring to a boil. Reduce heat and simmer for 20 minutes or until done. Pour off the excess water. Allow to cool slightly. Place the carrot and parsley in a food processor. Process to roughly chop. Next add the oats to the processor and chop to a course texture. Place in a large bowl. Add the cooked lentils to the processor and slightly process to break up the lentils a little bit just so they help bind the mixture. Combine the lentils, salsa, garlic powder, salt and pepper to the carrot and parsley mixture; mix thoroughly. Place in the refrigerator and allow to cool completely. When ready to make, scoop out about 2/3 cup servings, form into mini loaves using wet hands to form the loaves. Place on a parchment lined baking sheet. Bake at 400° F for 30-45 minutes depending on how crispy you like them. Top if you desire with your favorite meatloaf topping.