Lentil Cranberry Loaf with A Maple Sweetened Glaze

Fi1508

½ cup brown (green) lentils

1 ⅓ cup water

1 Tablespoon olive oil or avocado oil

½ large onion (about 1 heaping cup), chopped

3 cloves garlic, minced

1 carrot, peeled and chopped

½ cup chopped walnuts

1 cup cranberries

1 cup rolled oats*

3 Tablespoons soy sauce

3 Tablespoons tomato paste

2 Tablespoons ground flaxseed

2 Tablespoons nutritional yeast

2 teaspoons pure maple syrup

1 teaspoon apple cider vinegar

¼ teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon dried basil

¼ teaspoon cayenne pepper

¼ teaspoon ground pepper

¼ teaspoon sea salt

Maple Sweetened Glaze

2 Tablespoons tomato paste

2 tbsp dijon mustard

1 ½ Tablespoons pure maple syrup

1 Tablespoon balsamic vinegar

pinch of sea salt

Pre-heat oven to 375°.

Prepare lentils by rinsing them and adding to a pot with water and a bay leaf. Bring the water to a boil, then reduce heat down and simmer covered until all the liquid is absorbed and lentils are tender (about 15 to 20 minutes). Remove from heat, discard the bay leaf and set the lentils aside to cool. This step can be done in advance.

In the meantime toast walnuts by spreading them onto a baking sheet and toasting in the oven for about 8 to 10 minutes. Remove from oven and let cool.

Heat oil over medium heat in a medium sauté pan and cook onions, garlic, carrots and celery until they've softened and become fragrant. About 5 to 10 minutes. Once cooked remove from stovetop to cool.

Add lentils (except reserved ½ cup lentils), cooked veggies, toasted walnuts, oats, tamari, tomato paste, ground flaxseed, nutritional yeast, maple syrup, apple cider vinegar, thyme, oregano, basil, cayenne pepper, ground pepper and sea salt to the food processor. Pulse until mixture is just combined and the texture is to your liking. You want the mixture to be combined enough to stick together, but you don't want it to be completely pulverized.

Stir in the reserved lentils and press mixture into parchment lined loaf pan. I used a 9" x 5" x 2½".

Combine the maple syrup, olive oil, balsamic vinegar, garlic/pepper, and dijon mustard in one bowl. Whisk until smooth and spread the glaze over top of the loaf.

Bake covered with foil for 25 minutes. Uncover and bake for about 8 more minutes. Let the loaf rest 15 minutes before cutting and serving. Enjoy!

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