2 cups cooked lentils
1 1/2 cups oat flour or bread crumbs
1/4 cup sunflower seeds
1/2 medium onion, diced
1 large clove of garlic, minced
2 tablespoons of cold-pressed virgin olive oil*
¼ red bell pepper, chopped
1/4 green bell pepper, chopped
1 1/2 tablespoons tomato paste
1 tablespoon onion powder
3/4 teaspoon salt (or salt to taste)
1/2 teaspoon garlic powder
¼ teaspoon dry sage
¼ teaspoon oregano
*You may skip olive oil if you double the amount of sunflower seeds and add a little water.
In a frying pan, sauté onion, garlic, and peppers with a bit of extra olive oil and/or water. (The 2 tablespoons of olive oil is used later.)
In a food processor add oats, garlic powder, onion powder, salt, sage, and oregano. Process until it becomes a course flour texture. Remove from food processor into a bowl.
“Food process” next the lentils and sunflower seeds, adding the sautéed onion, garlic, & peppers mixture, and tomato paste. Process until it becomes like a paste. If you are oil-free and adding the extra sunflower seeds here, you may need a little bit of water to process this into a paste texture.
Put this processed lentil mixture into the bowl with oat mixture, and mix well.
Once well mixed, add in the 2 tablespoons of olive oil (if this was your option) and place into a greased loaf pan. (The texture is better if the oil is added here at the end.) This mixture can also be made into lentil patties.
Bake loaf in a preheated oven at 350 degrees F. for 45 minutes to an hour.
Serves 4 or 5.