# What You'll Need:
→ Lentil Loaf
01 - 1 1/2 cups dried brown or green lentils (or 3 1/2 cups cooked lentils, drained)
02 - 1 tablespoon olive oil
03 - 1 large yellow onion, finely diced
04 - 2 cloves garlic, minced
05 - 2 medium carrots, grated
06 - 1 celery stalk, finely diced
07 - 1 cup mushrooms, finely chopped
08 - 1/2 cup walnuts, chopped (optional)
09 - 1/2 cup rolled oats (use certified gluten-free oats for gluten-free version)
10 - 1/2 cup breadcrumbs (use gluten-free breadcrumbs if needed)
11 - 2 tablespoons ground flaxseed
12 - 5 tablespoons water
13 - 2 tablespoons tomato paste
14 - 2 teaspoons dried thyme
15 - 1 teaspoon smoked paprika
16 - 1 teaspoon salt
17 - 1/2 teaspoon black pepper
18 - 1 tablespoon soy sauce or tamari (for gluten-free)
→ Red Pepper Glaze
19 - 1 large roasted red bell pepper, drained
20 - 2 tablespoons tomato paste
21 - 1 tablespoon apple cider vinegar
22 - 1 tablespoon maple syrup
23 - 1 teaspoon smoked paprika
24 - 1/2 teaspoon salt
# Steps to Follow:
01 - Preheat oven to 350°F. Line a 9x5-inch loaf pan with parchment paper, allowing some overhang for easy removal.
02 - Rinse dried lentils and simmer in 4 cups water for 25 to 30 minutes until tender but not mushy. Drain and allow to cool.
03 - Combine ground flaxseed and water in a small bowl. Set aside to thicken.
04 - Heat olive oil in a large skillet over medium heat. Sauté onion for 3 minutes, then add garlic, carrots, celery, and mushrooms. Cook for 8 to 10 minutes until softened and liquid evaporates.
05 - In a large bowl, lightly mash lentils leaving some texture. Add sautéed vegetables, walnuts, oats, breadcrumbs, flax egg, tomato paste, thyme, smoked paprika, salt, pepper, and soy sauce. Mix thoroughly.
06 - Press the mixture firmly into the prepared loaf pan and smooth the top evenly.
07 - Blend roasted red pepper, tomato paste, apple cider vinegar, maple syrup, smoked paprika, and salt until smooth.
08 - Spread the red pepper glaze evenly over the top of the loaf.
09 - Bake for 50 to 60 minutes until firm and edges are golden brown. Let cool in the pan for 15 minutes before removing and slicing.
10 - Serve warm, optionally garnished with fresh herbs.
