Lentil Veggie Loaf Cups

Directions

1. Preheat oven to 350˚F (180˚C).
2. Heat oil in a large sauté pan or wok on medium heat. Add leek and cook until lightly golden, approximately 5 minutes.
3. Add mushrooms and continue to cook for another 5-10 minutes.
4. Stir in carrot, thyme, basil, and sundried tomatoes and continue to cook for a couple of minutes. Remove the pan from heat and toss in the lentils and rice. Season to taste with salt and pepper.
5. Place half of the mixture in a food processor and half into a large bowl. Pulse the mixture in the food processor until most of it comes together and starts to break down. Add the egg and continue to process until almost smooth.
6. Add the processed mixture, breadcrumbs, and 2 Tbsp (30 mL) of BBQ sauce to the large bowl. Mix together well.
7. Spray a standard muffin tin with cooking spray. Divide mixture between eight of the muffin cups, pressing down lightly. Bake for 15 minutes.
8. Remove from oven and brush with remaining BBQ sauce. Bake for another 10-15 minutes. Cool for 5 minutes before serving.