Vegetable Lentil Loaf

Growing up vegetarian, I have a special place in my heart for a good lentil loaf! Meat-free and filling, it is a great comfort food to make on a cold night! Pair with mashed potatoes and your belly will thank you. :) This recipe is from Maison Cote.

Ingredients:

• 1 cup dry lentils
• 2 1/2 cups water or vegetable broth
• 3 tablespoons flaxseed meal (ground flaxseeds)
• 1/3 cup water (6 tablespoons)
• 2 tablespoons extra virgin olive oil for sauteing, or steam saute using 1/4 cup water
• 3 garlic cloves, minced
• 1 small onion, finely diced
• 1 small bell pepper, finely diced
• 1 carrot, finely diced or grated
• 1 celery stalk, finely diced
• 3/4 cup oats (you can sub GF oats if you'd like!)
• 1/2 cup oat flour or finely ground oats (GF for gluten free)
• 1 heaping teaspoon dried thyme
• 1/2 heaping teaspoon cumin
• 1/2 teaspoon each garlic powder & onion powder
• 1/4 - 1/2 teaspoon ground chipotle pepper, if you'd like a little heat
• cracked pepper & sea salt to taste

For the glaze:

• 3 heaping Tbsp organic ketchup
• 1 Tbsp balsamic vinegar
• 1 Tbsp pure maple syrup

Rinse lentils. In large pot add 2 1/2 cups water with lentils. Bring to a boil, reduce heat, cover and simmer for about 35 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. they will thicken upon standing, about 15 minutes.

Preheat oven to 350 degrees.

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.

Prepare vegetables. 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.

Using a submersion blender or food processor, blend 3/4 of the lentil mixture. Combine sauteed vegetables with the lentils, oats, oat flour and flaxseed meal, mix well. Taste, adding pepper and salt as needed. Place mixture into a loaf pan lined with parchment paper, pressing it all the way to the edges of the pan.

Make the glaze by combining all ingredients in a small bowl, mix until incorporated. Spread over top of loaf and bake in oven for about 45 - 50 minutes. Let cool a bit before slicing.