Ingredients:

  • 1 cup dry green or brown lentils
  • 2.5 cups low sodium vegetable broth
  • 2 bay leaves
  • 1 tbsp grapeseed or olive oil
  • 1 medium yellow onion, finely diced
  • 2 large carrots, finely grated
  • 2 ribs celery, finely diced
  • 3 cloves garlic, minced
  • 1 cup raw walnuts, finely chopped
  • 2 tbsp ground flaxseed meal
  • 5 tbsp water
  • 1 cup rolled oats, pulsed into a coarse flour
  • 2 tbsp tamari or soy sauce
  • 1 tsp smoked paprika
  • 1 tbsp fresh rosemary, finely chopped
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 3 tbsp tomato paste or ketchup
  • 1 tbsp balsamic vinegar
  • 1 tbsp maple syrup

Instructions:

  1. Rinse lentils thoroughly. In a saucepan, combine lentils, vegetable broth, and bay leaves. Bring to a boil, then reduce heat and simmer covered for 20–25 minutes until tender.
  2. While lentils cook, prepare the flax egg by mixing ground flaxseed meal with 5 tablespoons of water. Set aside for 10 minutes to thicken.
  3. Heat oil in a large skillet over medium heat. Sauté the diced onion, grated carrots, and celery for 8-10 minutes until golden brown and soft.
  4. Stir in minced garlic and chopped walnuts. Cook for another 2-3 minutes until the walnuts are fragrant.
  5. Drain any excess liquid from the cooked lentils. Remove bay leaves. Use a potato masher to mash about half of the lentils into a paste, leaving the other half whole for texture.
  6. In a large mixing bowl, combine mashed and whole lentils, sautéed vegetables and walnuts, flax egg, oat flour, tamari, smoked paprika, rosemary, salt, and pepper. Mix thoroughly.
  7. Press the mixture firmly into a parchment-lined 9x5 inch loaf pan. Smooth the top with a spatula.
  8. Whisk together the tomato paste, balsamic vinegar, and maple syrup. Spread the glaze evenly over the top of the loaf.
  9. Bake at 350°F (175°C) for 45-50 minutes. Let the loaf rest in the pan for at least 15 minutes before slicing to ensure it holds its shape.