Lentil Loaf

Lentil Loaf

Loaf:

  • 1 cup dry green lentils
  • 2 1/2 cups vegetable broth
  • 3 Tbsp ground flaxseed
  • 6 Tbsp water
  • 2 Tbsp avocado oil
  • 4 garlic cloves (peeled, minced)
  • 1 small onion (peeled, diced)
  • 1 small red bell pepper (finely diced)
  • 1 carrot (grated)
  • 1 stalk celery (finely diced)
  • 3/4 cup gluten-free oats
  • 1/2 cup gluten free oat flour
  • 1/5 tsp dried thyme
  • 1/2 tsp plus a pinch cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp ground chipotle pepper
  • Salt and freshly ground pepper to taste

Topping:

  • 4 Tbsp organic ketchup
  • 1 1/3 Tbsp balsamic vinegar
  • 1 1/3 pure maple syrup
  1. In a large pot over medium high heat, add broth with lentils.
  2. Bring to boil, reduce heat to a simmer.
  3. Cover and simmer for 35-40 minutes.
  4. Stir occasionally.
  5. Remove lid and set aside to cool.
  6. Preheat oven to 350 F.
  7. In a small bowl, add flaxseed and 1/3 cup water to make a flax egg.
  8. Place in fridge for 10-20 minutes to thicken.
  9. Over medium heat in a saute pan, add avocado oil.
  10. Add garlic, onion, red pepper, carrots and celery.
  11. Cook for 4-5 minutes.
  12. Add spices and combine well.
  13. Remove from heat and set aside.
  14. In a food processor, add roughly 3/4 of lentil mixture and blend.
  15. Add sauteed vegetables, oats, oat flour and flax egg.
  16. Combine very well.
  17. Add salt and pepper to taste.
  18. In a parchment paper lined loaf pan, add mixture.
  19. Press down to make sure no bare edges of pan.
  20. In a medium mixing bowl, add ketchup, syrup and balsamic vinegar.
  21. Mix well to combine all flavors.
  22. Spread over top of loaf.
  23. Place loaf pan in oven.
  24. Bake for 50-60 minutes.
  25. Remove and serve warm.