Instructions

1. Rinse lentils. In large pot, add vegetable broth, bay leaves, salt, and lentils. Bring to a boil, reduce heat, cover, and simmer for 30-40 minutes, stirring occasionally until soft. Once done, remove lid and set aside to cool, about 15 minutes. Do not drain. Once cooled, remove bay leaves.
2. Preheat oven to 350 degrees.
3. In small mixing bowl, combine flaxseed meal and water. Set aside uncovered in refrigerator for 10 minutes or more. This will thicken upon sitting.
4. In frying pan with high sides, heat oil over medium heat. Add garlic, onion, bell pepper, carrots, celery, and mushrooms. Add all spices, mixing until evenly dispersed. Sauté about 5 minutes, stirring frequently. Set aside to cool.
5. Separate about 1/2 of lentils. Using an immersion blender, food processor, or potato masher, coarsely blend lentils. You don’t want a soup level of smoothness but you do want to soften the consistency.
6. Combine sautéed vegetables, lentils, oats, oat flour and flax egg, stirring until well mixed. Taste, adding salt, pepper, and any additional spices as desired.
7. Place mixture into a loaf pan lined with parchment paper overlapping the sides of the pan for easy removal. Make sure to fill mixture all the way to the edges of the pan.
8. Prepare glaze by combining all ingredients in a small bowl and stirring until incorporated. Spread 2/3 of glaze over top of loaf.
9. Bake in oven for about 45 – 55 minutes. Let cool a bit, about 10-15 minutes, before slicing. The texture will be less messy the longer the loaf is allowed to cool.
10. Store individual slices in airtight container in refrigerator up to 3 days.