Lentil Loaf - Second Harvest

Ingredients

• 2 cups lentils, cooked
• 3 tbsp. chia seeds
• Scant 1/2 cup water
• 2 tbsp. olive oil
• 3 cloves garlic, minced
• 1 small onion, diced
• 1 small bell pepper, diced
• 1 carrot, diced
• 1 celery rib, diced
• 3/4 cup quick or old-fashioned oats
• 1/2 cup all-purpose flour
• 1 tsp. thyme, dried
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1/2-1 tsp. cumin
• 1/4-1/2 tsp. red pepper flakes
• 1/2 tsp. pepper
• 1/2 tsp. salt
• 1/4 cup ketchup
• 2 tbsp. tomato paste
• 1 tbsp. apple cider vinegar
• 1 tbsp. pure maple syrup
• Preheat oven to 350 °F.
• In a small bowl, combine chia seeds and water. Set aside for 10 minutes, ideally in a refrigerator.
• In a sauté pan, heat oil over medium heat. Sauté garlic, onion, bell pepper, carrots, and celery for about 5 minutes. Set aside to cool.
• Using the back of a fork or a potato masher, blend 3/4 of the cooked lentils.
• Combine sauteed vegetables with the lentils, oats, flour, and the chia mixture. Mix well. Add salt and pepper to taste.
• Place mixture into a loaf pan lined with parchment paper.
• Combine ketchup, tomato paste, apple cider vinegar, and maple syrup in a small bowl. Mix until incorporated. Spread over loaf.
• Bake for 45-50 minutes. Let cool before serving.