Holiday Loaf

INGREDIENTS:

1 cup dry lentils (use green/brown)

2 ½ cup water or vegetable broth

3 Tablespoon flaxseed meal (ground flaxseeds)

⅓ cup water 

2 Tablespoon olive oil 

3 garlic cloves, minced

1 small onion, finely diced

1 small red bell pepper, finely diced

1 carrot, finely diced or grated

1 celery stalk, finely diced

¾ cup oats (can be gluten free)

½ cup oat flour or finely ground oats (any flour of choice will work)

1 heaping teaspoon dried thyme or poultry seasoning

½ heaping teaspoon cumin

½ t. each garlic powder & onion powder…for good measure!

¼ – ½ teaspoon ground chipotle pepper, optional

cracked pepper & sea salt to taste

Glaze

3 Tablespoon ketchup or tomato paste

1 Tablespoon balsamic vinegar

1 Tablespoon maple syrup

DIRECTIONS:

Rinse lentils. In large pot add 2 ½ c. water/broth with lentils. Bring to a boil, reduce heat, cover and simmer for about 40 minutes, stirring occasionally. Soft is fine as they will be pureed. Remove lid and set aside to cool for about 15 minutes (do not drain).

Preheat oven to 350 degrees F.

In small bowl combine flaxseed meal and ⅓ c. water, set aside for at least 10 minutes, preferably in the refrigerator, to thicken. 

In sauté pan heat oil over medium heat. Sauté garlic, onion, bell pepper, carrots and celery for about 5 minutes. Add spices, mixing well to incorporate. Set aside to cool.

Using a blender or food processor, blend ¾ of the lentil mixture.. Alternately, you can mash the lentils with a potato masher or fork. Combine sautéed vegetables with the lentils, oats, oat flour and thickened flax meal and mix well. Taste, adding salt and pepper as needed, or any other herb as desired. Place mixture into a loaf pan lined with parchment paper, leave paper overlapping for easy removal. Press down firmly, filling in along the edges. Prepare glaze by mixing all ingredients in a small bowl. Spread over top of loaf and bake 45 – 50 minutes. Let cool before slicing.

Adapted from: https://www.plantbaseddads.net/post/vegan-holiday-lentil-loaf-based-on-hch-s-recipe-but-i-changed-up-the-topping

BENEFITS

This hearty lentil loaf is packed with plant-based protein, fiber, and iron from the lentils, plus heart-healthy omega-3s from ground flaxseeds. Oats and oat flour add slow-digesting carbs to help stabilize blood sugar, while vibrant veggies like bell pepper and carrot provide antioxidants and essential vitamins. Seasoned with thyme and cumin and topped with a tangy-sweet glaze of ketchup, balsamic vinegar, and maple syrup, each slice is both nourishing and satisfying. Perfect on its own or with a fresh salad!