Lentil Flax Loaf

Shared from Food Network Revolution

This is another great recipe from FRN that helps us stay in a healthy cholesterol range! See this great article also to understand more about how cholesterol works and how to keep it at a healthy range.

Flax Egg Ingredients:

 3 tbsp flax meal

⅓ cup water

Loaf Ingredients:

1 cup green lentils, rinsed well and drained

2 cups water 

2 tbsp vegetable broth, preferably homemade, no salt added 

1 white onion (small), finely diced

1 red bell pepper (medium), finely diced

1 carrot (medium), finely diced

4 cloves garlic cloves (large), minced

1 jalapeño (optional), seeded and diced

1 ½ tbsp ground cumin

1 tbsp ground chili powder

2 tsp smoked paprika

2 tsp onion powder 

¼ tsp salt (optional)

½ cup organic rolled oats

½ cup organic oat flour

2 tbsp basil, chopped

1 cup organic spinach, chopped

Glaze Ingredients:

3 tbsp organic tomato paste

2 tsp brown mustard

2 tsp pure maple syrup

2 tsp organic apple cider vinegar

1 tsp organic tamari

¼ cup water (optional, if you want a thinner consistency)

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Directions:

• Make the flax egg: Mix the flaxseed meal with ⅓ cup water, stir well then set aside.

• In a small to medium-size saucepan, add the lentils and water. Bring to a boil.

• Reduce heat to low and simmer for 30–35 minutes or until lentils are soft. Remove from heat and set aside.

• Heat a medium stovetop pan over medium heat and add the vegetable broth. Add onion, bell pepper, and carrots. Cook until the onions are translucent, about 3–4 minutes. 

• Stir in the garlic and jalapeño, if using, and cook for an additional 30–60 seconds.

• Transfer the onion and garlic mixture to a large bowl. Stir in the spices and salt (if using). Mix together then set aside.

• At this point, preheat the oven to 350 degrees and line a 9-inch loaf baking dish with parchment paper (it’ll stay firm in the dish once the loaf is in there). 

• Using a food processor, blend ½ of the lentils to a smooth texture. If there is a bit of water in the lentil mixture, use it to help with blending.

• Transfer the pureed and whole lentils to the bowl with the sauteéd veggies. Add the oats, oat flour, and flax egg. Mix together well. Mix in the basil and spinach.

• Taste and add salt and pepper or more spice as desired.

• Add mixture to the prepared loaf pan, pressing and smoothing to the side to make sure it bakes evenly.

• Bake loaf for 45 minutes. Remove from heat and cool for 5–10 minutes.

• While the loaf is cooking, prepare your glaze by mixing all of the ingredients together in a small bowl.

• Once the lentil loaf is finished, spread the glaze over the top while the loaf is still warm or cut the loaf into servings and pour the glaze over each serving. 

  Substitutions
  In place of green lentils use brown.
  
  In place of white onion, use yellow or red onion.
  
  Substitute one teaspoon of garlic powder in place of four garlic cloves.

  Gluten-free
  Use certified gluten-free organic oats..

  Storage
  Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to one month.