Your Best Life & Beauty With Grey Hair

Lentil Loaf Muffins

Red Lentils
  • 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.