LENTIL LOAF WITH ZESTY GLAZE

October 01, 2018 by Renee Tavoularis

Ingredients

For the LENTIL LOAF:

½ yellow onion, finely diced
1 cup finely diced carrot
1 cup finely diced mushroom
1 clove garlic
1 tablespoon oil
2 cups cooked brown or green lentils
1 tbsp flax meal
2 tbsp water
2 tbs tomato paste
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon sea salt
½ teaspoon red chili flakes
1 teaspoon dried parsley
1 teaspoon dried oregano
1 teaspoon black pepper
⅓ cup gluten-free breadcrumbs
1 tablespoons finely chopped chives

For the GLAZE & TOPPING:

2 tbs tomato paste
1 teaspoon apple cider vinegar
2 teaspoons maple syrup
¼ teaspoon smoked paprika
½ teaspoon garlic powder
¼ teaspoon sea salt
2 tablespoons gluten-free breadcrumbs 

Instructions

• Preheat oven to 375F.
• In a medium saucepan, heat the oil over medium heat. Once hot, add the onion and cook 5 minutes or until softened. Add the garlic and cook another minute before adding the carrot and mushroom.
• Cook the mixture for 10 minutes or until vegetables are softened.
• While the vegetables cook, mix together the flax meal and water in a small bowl. Set aside until a gel forms.
• Once vegetables are cooked, transfer to a large bowl. Add the cooked lentils, flax mixture, tomato paste, breadcrumbs, garlic powder, onion powder, sea salt, red chili flakes, parsley, oregano and black pepper. Combine well with your hands.
• Place mixture in a lightly oiled 8 or 9 inch loaf pan making sure to spread out evenly in the pan and set aside.
• In a small bowl, whisk together all the glaze and topping ingredients except the breadcrumbs. Spread over the top of the lentil loaf. Sprinkle breadcrumbs on top.
• Bake in the oven for 30 minutes. After 30 minutes, remove and place under the broiler set on HIGH for 2 minutes, being cautious not to burn the top.
• Remove and garnish with chives, if using. Let the loaf cool for 5 minutes before slicing it to serve.