Nutty Lentil Roasts
  • 2tsp canola oil or avocado oil
  • 1 medium yellow onionchopped
  • 1/4tsp salt
  • 3cups chopped mushrooms
  • 1cup walnut halvespreferably toasted
  • 1 1/2cups peeledcubed, and cooked sweet potato
  • 2in chipotle chili peppersadobo sauce
  • 1 Tbsp fresh thyme
  • 2cups cooked green or brown lentils
  • 1cup quick cooking oats or gluten-free oats
  • 2 Tbsp tomato paste
  • 2 Tbsp low-sodium soy sauce or coconut aminos
  • 1tsp ground cumin
  • 1/3cup low-sugar barbecue sauce
  1. Heat oven to 350 F and grease 12 standard-sized muffin cups or line them with parchment paper.
  2. In skillet over medium, heat oil. Add onion and salt; heat until onion has softened; about 5 minutes. Add mushrooms to pan and heat until softened, about 3 minutes.
  3. To food processor container, add walnuts and pulse a few times into fine pebbles. Add mushroom mixture, sweet potato, chipotle peppers, and thyme, and pulse to combine. Lastly, add lentils, oats, tomato paste, soy sauce, and cumin; pulse to loosely combine—but not to puréed. Divide among muffin cups and bake for 30 minutes. Spread barbecue sauce over tops and bake for another 10 minutes. Remove from oven and let rest for 10 minutes in pan. Then gently remove and serve.
Recipe Notes

Per serving : 327 calories; 13 g protein; 14 g total fat (1 g sat. fat); 40 g total carbohydrates (5 g sugars, 10 g fiber); 536 mg sodium