Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium onion, finely chopped (about 1 cup / 150g)
  • 2 carrots, finely diced (about 1 cup / 120g)
  • 2 celery stalks, finely diced (about 1 cup / 100g)
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme (5 ml)
  • 1 teaspoon dried rosemary (5 ml)
  • 1/2 teaspoon smoked paprika (2.5 ml)
  • 1 cup cooked brown or green lentils (200g)
  • 1 cup rolled oats (90g)
  • 1/2 cup chopped walnuts or pecans (50g)
  • 1/4 cup tomato paste (60g)
  • 2 tablespoons soy sauce or tamari (30 ml)
  • 1 tablespoon balsamic vinegar (15 ml)
  • 1 tablespoon flaxseed meal mixed with 3 tablespoons water
  • Salt and pepper to taste
  • 1/4 cup ketchup (60 ml)
  • 1 tablespoon maple syrup or agave nectar (15 ml)
  • 1 teaspoon Dijon mustard (5 ml)

Instructions:

  1. Preheat oven to 375°F (190°C). Prepare loaf pan by greasing or lining with parchment paper.
  2. Sauté onion, carrots, and celery in olive oil until softened (about 8-10 minutes). Add garlic, thyme, rosemary, and smoked paprika; cook for 1 minute more.
  3. In a large bowl, combine sautéed vegetables, lentils, oats, nuts, tomato paste, soy sauce, balsamic vinegar, and flax egg. Season with salt and pepper.
  4. Mix all ingredients thoroughly until well combined.
  5. Transfer mixture to the prepared loaf pan and press down firmly.
  6. In a small bowl, whisk together ketchup, maple syrup (or agave), and Dijon mustard.
  7. Spread the glaze evenly over the top of the loaf.
  8. Bake for 50 minutes, or until loaf is firm to the touch and the glaze (if used) is nicely browned.
  9. Let cool in the pan for 10-15 minutes before slicing and serving.