Ingredients

The following ingredients have 6 Servings
  • 3 Tablespoons chia seeds
  • 1/2 cup water
  • 2 cups cooked lentils (green or black lentils)
  • 1/2 cup diced celery
  • 1/2 cup diced onion
  • 2 Tablespoons light olive oil
  • 1 cup whole fresh cranberries
  • 1/2 tsp kosher salt
  • 1 tsp minced garlic
  • 1/4 tsp onion powder or onion salt
  • 3 thyme sprigs or 1/4 tsp dried thyme
  • 1 cup gluten free quick oats
  • 2 small pieces of gluten free bread
  • 1/2 cup chopped nuts
  • 2 Tablespoons Dijon mustard
  • 1 Tablespoons olive oil
  • 1 Tablespoon balsamic vinegar
  • 1/4 cup maple syrup (see notes for substitute)
  • Pinch of garlic powder and black pepper

Instruction

  • In a small bowl, whisk together chia seeds and water. Set aside until mixture is gel-like.
  • Preheat oven to 350 F.
  • Heat a large pan on medium heat. Combine lentils, celery, onion, olive oil, cranberries, salt, garlic, onion powder, and thyme and sauté about 10 minutes or until onions and lentils are softened. (The lentils should smash easily.)
  • Turn off the heat and place the lentil mixture in a large bowl removing the thyme sprigs. Set aside.
  • In a food processor or blender, combine oatmeal and bread until a breadcrumb-like consistency forms.
  • Pour the flour into the lentil bowl along with chia mixture and chopped nuts.
  • Thoroughly mix everything together with a spoon (or hands) and press into a greased 9×5 baking pan.
  • Bake for 45 minutes.
  • While the loaf is baking, make the glaze. In a small bowl, whisk together mustard, olive oil, balsamic vinegar, maple syrup, garlic powder and black pepper.
  • Once baked, remove the lentil loaf from the oven and brush with the maple glaze. There may be glaze leftover.
  • Serve warm and store leftovers in an airtight container in the fridge for 3-4 days.