mini lentil-loaf with tomato jam / smashed potatoes / snap peas & carrots

Contents of your meal kit:

cooked lentils
yukon gold potatoes
meatloaf seasoning
heirloom carrots
sugar snap peas
tomato jam

Equipment needed: baking sheet, medium saucepan with lid, mixing bowl, medium or large nonstick skillet with lid

Finishing steps:

  1. Preheat oven to 425, and line a baking sheet with foil.
  2. Cut potatoes into bite-sized chunks and place in a saucepan. Cover with water and lid, and bring to a boil over high heat. Once boiling, cook for 7-10 minutes, or until fork tender, reducing heat as necessary. Drain potatoes and return to saucepan. Add butter directly to warm pot with potatoes and smash together to desired texture. Season with salt & pepper, add an extra drizzle of olive oil if desired, and keep warm.
  3. While potatoes are cooking, combine lentils, meatloaf seasoning, and a generous amount of salt & pepper in a mixing bowl. Use a fork or potato masher to mash lentils until the mixture holds forms a chunky paste, stir well to combine. Divide lentil-loaf mixture equally and shape into small loaves on baking sheet. Place in preheated oven and set a timer for 15 minutes.
  4. Meanwhile, slice carrots lengthwise (see note). Trim the stem ends from snap peas, and remove string that runs along the side if desired.
  5. When 15 minute timer is up on lentil loaf, top with tomato jam and return to oven until the rest of meal is done and lentil loaf is cooked through.
  6. While lentil loaf finishes cooking, place carrots in a skillet with just enough water to cover the bottom. Place lid on skillet, turn heat to high, and steam 2 minutes. Add snap peas to skillet, return lid, and cook another 2-3 minutes. Uncover, add a drizzle of olive oil, and sauté until water evaporates. Season with salt & pepper to taste.
  7. Serve individual mini lentil-loaf alongside smashed potatoes and peas & carrots.

Note: You could peel carrots for a nicer presentation; however, the skin does pack some extra nutrients…your choice.