1 tablespoon olive oil
1/2 large onion, chopped (about 1 cup)
½ cup carrot, chopped
½ cup celery, chopped
2 cloves garlic, minced
1 tsp each dried thyme, oregano and basil (or 1 tbsp each fresh)
1 tsp teach garlic and onion powder
½ tsp cumin powder (optional)
1 1/2 cups cooked green or brown lentils (approx 3/4 cup dry lentils) or 1x 15oz canned lentils
2 ½ cups vegetable broth (if cooking lentils from scratch)
1 cup quick-cooking oats (certified gluten-free)
1/2 cup walnut pieces (chopped walnuts)
3 tablespoons ground flax seeds mixed in 1/3 cup water (replaces egg)
3 tbsp Bragg’s tamari
1/8 tsp ground cayenne pepper (optional)
1/2 tsp fine sea salt
freshly ground black pepper
3 tbsp tomato paste
1 tbsp apple cider vinegar
1 tbsp maple syrup
½ tsp garlic powder
1/8 teaspoon salt
Prepare lentils: Rinse the dry 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. Once done, strain any remaining liquid and set aside to cool for about 15 mins.
Make flax egg: In small bowl combine ground flaxl 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.
Measure the lentils after cooking to make sure you only use 1 1/2 cups in this recipe.
Preheat the oven to 375ºF and line a 9-inch by 5-inch loaf pan with parchment paper or oil well. In a large skillet over medium heat, add the olive oil, onion, garlic carrot and celery. Stir occasionally until softened, about 8 minutes, then add in the spices and stir for 1 more minute.
In the bowl of a food processor fitted with an "S" blade, combine the cooked lentils, oats, walnuts, flax, tamari, cayenne, salt, and several grinds of black pepper. When the vegetables are tender, add them in. Pulse several times, just until the mixture starts to stick together when you press it between your fingers. You don't want it totally smooth, for the best texture.
If you do not have a food processor, simply mash the lentils and then mix all ingredients well in a bowl.
Transfer the mixture to the prepared loaf pan, then press firmly to pack it together. Stir the glaze ingredients together and brush it over the top of the loaf. Bake uncovered at 375ºF for 30 minutes.
Let the loaf cool in the pan for at least 10 minutes, then use the parchment paper to lift it out of the pan. Slice and serve warm.
Leftover slices can be stored in an airtight container in the fridge for up to 3 days, but the leftover loaf will be a little more dry in texture when you reheat it.
