Spicy Barbecue Lentil Loaf

I've been craving a good lentil loaf lately ... to eat with creamy mashed potatoes and serve later on a sandwich. This one from TheVegan8.com fits the bill without tofu and rolled oats. Give it a try!

SPICY BARBECUE LENTIL LOAF

• 1 cup dry green lentils 
• 2 cups water
• 1/2 teaspoon fine sea salt
• 1/2 finely chopped white onion 
• 4 cloves minced fresh garlic
• 1/4 teaspoon fine sea salt
• 1 cup barbecue sauce
• 1/2 cup polenta cornmeal
• 3 tablespoons ground flaxseed
• 1/2 teaspoon chipotle chili spice 

     Rinse lentils and add them with 2 cups water and 1/2 tsp salt to a pot and bring to a boil. Once boiling, cover, turn to simmer and cook for 35-40 minutes until liquid is evaporated. Cover and set aside. While the lentils are cooking, water saute the onions and garlic until they are tender and the water has completely evaporated. Add to lentils. Mash about 1/2 of the mixture.

     Preheat the oven to 350 degrees and line a 9x5 loaf pan with parchment paper hanging slightly over the sides for easy removal later. Make sure to spray the sides that the paper doesn't touch, so it doesn't stick. Add  barbecue sauce to the lentil mixture. Blend in chili powder, cornmeal and flaxseed and stir around for a good minute or so until it becomes really thick and sticky.Pour into the loaf pan and spread out evenly. Let it sit for about 20 minutes before baking, so the cornmeal soaks up some liquid. Bake for 60 minutes or until firm and a toothpick basically comes out clean. Let the loaf sit for at least 20 minutes to firm up and keep from crumbling when it is cut.. Gently lift up the loaf with the parchment paper and very carefully transport it to a serving platter using spatulas. Carefully slice it. Spread extra barbecue sauce on top while still warm right before serving. Add chopped fresh parsley on top for garnish and presentation, if desired.

Easy Spicy Barbecue Sauce

• 1/2 cup tomato paste, not sauce
• 1/2 cup water
• 1 teaspoon fine sea salt
• 4 teaspoon garlic powder
• 4 teaspoon chili powder (use LESS if you are sensitive to spicy)
• 4 teaspoon yellow wet mustard
• 4 teaspoon pure maple syrup
• 3 tablespoons dark balsamic vinegar
• 3 tablespoons unsulphured regular molasses 

Simmer in saucepan until flavors blend.