Ingredients

• Ingredients Scale 1x2x3x Loaf 1 cup dry lentils (use green/brown) 2 1/2 cups vegetable broth 3 tablespoons flaxseed meal (ground flaxseeds) 1/3 cup water 2 tablespoons olive oil OR steam saute using 1/4 cup water 3 garlic cloves, minced 1 small onion, finely diced 1 small red bell pepper, finely diced 1 carrot, finely diced or grated 1 celery rib, finely diced 3/4 cup oats (I used GF oats) 1/2 cup oat flour or finely ground oats (any flour of choice will work here too) 2 teaspoons dried thyme (or Italian Seasoning) 1 teaspoon EACH garlic powder & onion powder (for good measure!) 1/2 – 1 teaspoon cumin, optional 1/4 – 1/2 teaspoon ground chipotle pepper, optional cracked pepper & sea salt, to taste Glaze 3 tablespoons organic ketchup 1 tablespoon apple cider vinegar or balsamic (see notes) 1 tablespoon pure maple syrup

Preparation

• Instructions Prepare lentils: Rinse the lentils, remove odd pieces. In large pot add 2 1/2 cups water/broth with lentils. Bring to a boil, reduce heat, cover and simmer for about 35 – 40 minutes, stirring occasionally. It’s ok if they get mushy, we are going to roughly puree 3/4 of the mixture when cooled. Once done, remove lid and set aside to cool (there should only be a little bit of water so do not drain), lentils will thicken a bit upon standing, about 15 minutes is good. Preheat oven to 350 degrees. Make flax egg: In small bowl combine flaxseed meal and 1/3 cup water, set aside for at least 10 minutes, preferably in the refrigerator. This will act as a binder and will thicken nicely upon sitting. Saute vegetables & spices: In saute pan heat oil or water over medium heat. Saute garlic, onion, bell pepper, carrots and celery for about 5 minutes. Add spices mixing well to incorporate. Set aside to cool. Mash the lentils: Using an immersion blender, food processor, back of a fork or potato masher, blend 3/4 of the lentil mixture. For me this was an important part, I tried it other ways and this worked to help as a binder. If using an immersion blender, tilt the pot slightly to the side for easier blending. Assemble lentil loaf: Combine sauteed vegetables with the lentils, oats, oat flour and flax-egg, mix well. Taste, adding salt and pepper as needed, or any other herb or spice you might like. Place mixture into a loaf pan lined with parchment paper, leaving it overlapping for easy removal later. Press down firmly filling in along the edges too. Glaze: Prepare your glaze by combining all ingredients in a small bowl, mix until incorporated. I recommend making each tablespoon heaping so you have plenty of this great sauce on top (if using tomato paste and mixture is too thick, add a teaspoon of water, or a little extra vinegar & syrup). Spread evenly over top the loaf. Bake: Place in center of the oven, and bake in oven for about 45 – 50 minutes. Let cool a bit before slicing. Serves 8 Serving suggestions: Serve with cooked asparagus, green beans, brussels sprouts, mashed potatoes, roasted red potatoes, scalloped potatoes, savory sauteed kale, baked beans, macaroni salad and/or simple salad, etc.