Lentil Loaf
Correction: tahini is sesame paste. Not chick pea paste. **
Again, sorry for any sound issues and for looking at my second camera so much. One of the results of being a one man show. LOL. Lemme know what you guys think. :-)
Lentil Loaf
1 cup dry lentils (green or brown)
2 ½ cups vegetable broth
3 tbsp. flaxseed meal
1/3 cup water
2 tbsp. olive oil
3 cloves garlic, minced
1 small onion, diced
1 small red bell pepper, seeded and diced
4 stalks celery
1 carrot, grated
1 tsp. dried thyme
½ tsp. cumin
½ tsp. garlic powder
½ tsp. onion powder
salt and pepper to taste
¾ cup oats
½ cup oat flour
1 ½ tbsp. brown mustard
2 tbsp. ketchup
Glaze:
3 tbsp. ketchup
1 tbsp. balsamic vinegar
1 tbsp. maple syrup
1 tbsp. Nutritional yeast
Rinse lentils. In a large pot, add 2 ½ cups broth with lentils and bring to a boil. Reduce heat and allow to simmer, about 45 minutes, stirring occasionally.
Preheat oven to 350°.
In a small bowl, combine flaxseed meal and water. Whisk thoroughly and let sit 10 minutes.
In a sauté pan, heat oil over medium heat. Add garlic, onion, pepper, carrots, celery, thyme, cumin, garlic powder, onion powder and salt and pepper, and allow to cook until onions become translucent.
In a large bowl, add lentil mixture, flaxseed meal mixture, sautéed vegetables, oats, oat flour, ketchup and mustard. Mix well with your hands while simultaneously mashing the lentils.
Line a baking dish with parchment paper and place the mixture into the dish, molding and patting it down into a loaf.
In a small bowl, add the ketchup, vinegar, maple syrup and nutritional yeast for the glaze. Whisk well, and distribute evenly over the loaf.
Bake in the oven for about 45-55 minutes. Let cool, and Enjoy!
