Here are the pictures you requested u/ObjectNo6368 for the recipe l posted for Lentil Loaf

And here’s the recipe again, if anyone missed it. Can be made hot with mushroom gravy or slice it cold for sandwiches.

1 cup of cooked lentils (see below)
2 eggs
1 small onion, diced
1 carrot, shredded
1 cup of chopped mushrooms (can also use canned, drained, and chopped)
(An additional cup of mushrooms, if you want to make mushroom gravy. Make your own or use a packet.)
2 tbsps olive oil for sautéing the onions and veggies
1/2-1 cup of oat flour ( l grind my own from rolled oats using a food processor)
3/4 cup of whole rolled oats
Spices:
1 tbsp onion powder
1 tbsp garlic powder
1 1/2 tsp Garam Masala ( if you don’t have, you can use a 1/2 tsp each of cumin, sage and paprika)
1/4 tsp salt
1/4 tsp black pepper

You can use canned or dried lentils. I prefer using dried. (use brown or green because they will retain their shape better and not be too mushy)
l prepared mine by first rinsing and inspecting the dry lentils for debris. Add them to a pot with 4 cups of water. I add beef or vegetable bullion for flavor. Refer to the instructions on your package for how much to add per cup of water. Bring the pot to a rapid boil, then lower down to the lowest setting and cover. Simmer on low for about 20-30 minutes . So at around the 20 minutes, start checking them to see if they are tender. You want them tender, but not mushy. Drain into a large bowl and put them in the fridge to cool a bit. (If using canned lentils, drain them well.)

Preheat your oven to 375 degrees. Line a loaf pan with parchment or grease the pan. Sauté your onion, and mushrooms (if using fresh).

Take out your lentils and mash, keeping some whole for adding texture to the loaf. You can use a potato masher, or your hands. Mix into your lentils the oats, veggies, spices and eggs. Add the oat flour starting with 1/2 cup. Combine well and form a loaf. Add additional oat flour as needed. The loaf will be sticky. Add it to your loaf pan. Bake for 45 minutes to an hour. Should be firm to the touch when done. Let cool before slicing and serve with mushroom gravy. Or store in the fridge to slice for sandwiches.

by VenusMarmalade