BQQ Lentil-Loaf Muffins

I saw this recipe on another food blog that I follow and had to try it. I love lentils!

The lentil loafs had great flavor but I am pretty sure I will add another egg white next time and maybe add some more BBQ sauce into the lentil mixture. Or maybe I will mash more of the lentils... This one still needs a little tweaking!

BBQ Lentil-Loaf Muffins

Lentils:

2 cups dry lentils

1 bay leaf

Pinch of salt

1 tbsp. EVOO

3 garlic cloves, minced

1 yellow onion, minced

1 medium carrot, peeled and minced

Salt and pepper

2 egg whites

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

Rinse lentils, place in a pot with 4 cups of water, bay leaf and salt.

Bring to a boil, reduce heat and simmer for 45 minutes, or until tender.

Drain in a colander and set aside.

Heat a saute' pan over medium heat.

Add EVOO, garlic, onion and carrots, season with salt and pepper.

Cook for 5 minutes, until slightly caramelized and softened, turn heat off and set aside.

Add lentils to a large mixing bowl, 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 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.