2 onions, large, chopped
1 red bell pepper, chopped1 tsp pepper
1 tsp thyme
1 lb spinach
1 c ground lentils
1 Tbsp Italian seasoning
1 tsp tomato paste
¼ c Worcestershire sauce
10 slices whole wheat bread, toasted, ripped in pieces
¼ c chia seeds
¼ c + 2 Tbsp ground flaxseed½ c warm water
ketchup (optional)
*Cook 1 cup lentils 20 min, combine with Italian seasoning, chop in food processor until it appears like "ground meat", adding 2 Tbsp flaxseed and ½ c warm water. Add more water as necessary.
Sauté onions and red pepper with pepper, and thyme for a few min. Add spinach, cook few more min. Add Worcestershire and tomato paste; mix well. Let mixture cool. Add ground lentils, bread, chia, and flax; mix well. Add up to 1.5 c water, so it is nice and moist. Smash into 9 x 13” rectangular glass pan (don't need to grease). Spread ketchup on top. Bake at 350° for 1 hour. Enjoy!
1 red bell pepper, chopped1 tsp pepper
1 tsp thyme
1 lb spinach
1 c ground lentils
1 Tbsp Italian seasoning
1 tsp tomato paste
¼ c Worcestershire sauce
10 slices whole wheat bread, toasted, ripped in pieces
¼ c chia seeds
¼ c + 2 Tbsp ground flaxseed½ c warm water
ketchup (optional)
*Cook 1 cup lentils 20 min, combine with Italian seasoning, chop in food processor until it appears like "ground meat", adding 2 Tbsp flaxseed and ½ c warm water. Add more water as necessary.
Sauté onions and red pepper with pepper, and thyme for a few min. Add spinach, cook few more min. Add Worcestershire and tomato paste; mix well. Let mixture cool. Add ground lentils, bread, chia, and flax; mix well. Add up to 1.5 c water, so it is nice and moist. Smash into 9 x 13” rectangular glass pan (don't need to grease). Spread ketchup on top. Bake at 350° for 1 hour. Enjoy!
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