Ingredients
| Lentils, green, dry | 6¼ cups |
| Water | 12½ cups |
| Instant Oats | 6¼ cup |
| Onion, yellow, fresh, medium | 6¼ ea |
| Olive Oil(2 tablespoons + ¼ teaspoon) | 2.08 tablespoons |
| Tomato sauce | 6¼ cup |
| Garlic Powder(2 tablespoons + ¼ teaspoon) | 2.08 tablespoons |
| Basil, dried(2 tablespoons + ¼ teaspoon) | 2.08 tablespoons |
| Parsley, dried(2 tablespoons + ¼ teaspoon) | 2.08 tablespoons |
| Salt | 1 tablespoon |
| BBQ Sauce (generic) | 1½ cup |
Instructions
- Bring water to a boil. Add lentils and simmer 25-30 minutes, until lentils are soft and water is evaporated. Drain any excess water and partially mash lentils. Scrape into mixing bowl and allow to cool slightly.
- While cooking lentils: Preheat oven to 350° F and saute the onion in the oil in a pan over medium heat. Cook for 5 minutes or until the onion is translucent.
- Stir into the bowl of lentils the onion and oats until well mixed. Add tomato sauce, garlic, basil, parsley, and salt. Mix well.
- Spoon into loaf pan that has been generously sprayed with non-stick spray. Smooth the top with the back of a spoon. Top with BBQ sauce.
- Bake at 350° F for 30-45 minutes until the top of the loaf is dry, firm, and golden brown. Let cool in the pan for about 10 minutes. Run a sharp knife around the edges of the pan then turn out onto a serving platter.
Recipe Notes
CCP: Hold for hot service at 135° F or higher.