Lentil Loaf

This vegan lentil loaf is like the meatloaf your mom used to make, only with lentils instead of meat. It’s amazingly flavorful and works beautifully as a vegetarian or vegan entree for a holiday meal.

½ cup dry brown, green lentils

1 ⅓ cup water

1 bay leaf

1 Tablespoon olive oil or avocado oil

½ large onion, about 1 heaping cup, chopped

3 cloves garlic, minced

1 rib of celery, chopped

1 carrot, peeled and chopped

½ cup chopped walnuts

1 cup old fashioned rolled oats

3 Tablespoons tamari

3 Tablespoons tomato paste

2 Tablespoons ground flaxseed

2 Tablespoons nutritional yeast

2 teaspoons pure maple syrup

1 teaspoon apple cider vinegar

½ teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon dried basil

⅛ teaspoon cayenne pepper

¼ teaspoon ground pepper

¼ teaspoon sea salt

subheading: MAPLE SWEETENED GLAZE:

2 Tablespoons tomato paste

1 ½ Tablespoons pure maple syrup

1 Tablespoon balsamic vinegar

pinch of sea salt

Directions at eatingbirdfood.com

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