Hearty Lentil-Oat “Bites”

Preheat oven to:Conventional oven: 375 °F.Convection oven: 350 °F.

Place the lentils, 2 cups of water, and bay leaf in a medium pot and bring to a boil. Once boiling, reduce the heat to medium-low and let the lentils cook about 20 minutes (or until tender) and water has evaporated. Remove from heat, remove bay leaf, drain, and refrigerate until chilled. Save for step 4.Critical Control Point:Cool to 41°F or below.

In a small skillet, heat 1 tablespoon of olive oil over medium-low heat. Add dried onions and garlic and cook until softened, about 3 minutes or until light golden brown.

Combine flax seed meal and water, soak for 5 minutes.

In a large mixing bowl, combine cooled lentils, garlic mixture, soaked flax seed meal, rolled oats, 1 tsp oregano, 1 tsp basil, 1 tsp thyme, tomato paste, 1 tsp smoked paprika and cumin.

Massage by hand until all ingredients are fully incorporated, or pulse in a food processor until moderately smooth, about 30% of the lentils should appear intact.

Using a 2 oz scooper, scoop mixture and place on a small baking pan (9 1/2” x 13”) lined with parchment paper sprayed with a pan release spray. Place lentil balls in a hot oven and bake until browned and slightly firm for 25 minutes.Critical Control Point:Heat to 135 °F or higher.Hold for hot service at 135 °F or higher.

In a small saucepan, combine crushed tomatoes, vegetable broth, remaining oregano, basil, thyme, smoked paprika, sugar, salt, and pepper. Stir well. Bring sauce to a boil for 1 minute over medium-high heat, reduce heat to low and simmer for 15 minutes.Critical Control Point:Heat to 135 °F or higher.Hold for hot service at 135 °F or higher.

Serve 2 “bites”. Top the bites with sauce using a 4 oz spoodle. Serve hot.