Lentil Loaf Using Frontier Soups Pennsylvania Woodlands Mushroom Barley Soup Mix

To see my YouTube video of me making this, click here.

For a printable version of this recipe:

Lentil Loaf using Frontier Soups Pennsylvania Woodlands Mushroom Barley Soup Mix.docx

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Anderson House Foods is the maker of the Frontier Soup mixes I enjoy so much, and they sponsored two of the videos I released on YouTube in August to celebrate their 40th anniversary. Did you know their soup mixes are soup and meal starters, and can be used in more than soup? Here I show you how to use their Pennsylvania Woodlands Mushroom Barley Soup Mix in a lentil loaf.

Anderson House Foods website: https://andersonhousefoods.com/

Lentil Loaf

Ingredients:

1 cup rolled or quick oats, ground into a coarse flour in your blender or food processor

1 15oz can pinto beans (or your favorite bean), rinsed and drained

1/2 of a 15oz can of brown lentils, rinsed and drained

Frontier Soups Pennsylvania Woodlands Mushroom Barley Soup Mix

2 flax "eggs" (2 T ground flaxseed + 3 T water, let sit 5-10 minutes till gelled)

3 T tomato paste

1/4 cup water or vegetable broth

1 cup finely diced or minced veggies (I used onion, celery, carrot, bell peppers, spinach)

Dash of vegan Worcestershire sauce (optional)

Dash of liquid aminos or pinch of salt (optional)

Ketchup to top the lentil loaf near the end of baking (optional)

Directions:

Heat oven to 400F (204C). Prepare a loaf pan (if yours is not non-stick, you may need to lightly oil it).

Make the oat flour by grinding your rolled or quick oats in a blender or food processor until you get a coarse flour. Set aside in a little bowl.

Run the drained beans and lentils through a food processor till they're mashed but not complete mush (leave some texture). Or you can mash them by hand, too. Set these aside in a bowl.

I run my veggies through the food processor to finely mince them. Or you can finely dice/mince them by hand. Set these aside in a bowl.

In a mixing bowl, add your soup mix, flax "eggs," tomato paste, water or broth, vegan Worcestershire and salt or liquid aminos and mix together to moisten the soup mix a bit.

Add your veggies and blend together.

Add the beans/lentils mixture and blend.

Start adding the oat flour a little at a time and mix. Do this until you get a consistency that holds together well. You may not need all the oat flour.

Press the loaf mixture into the loaf pan. Bake for 30-40 minutes uncovered. Remove from oven, top with ketchup, and bake for another 10-15 minutes.

Please leave a comment and let me know if you tried this, and if you made any adjustments or substitutions to this!

Jeannette