Ingredients

The following ingredients have 4 Servings
  • 1/2 cup quinoa
  • 1 cup low sodium vegetable broth
  • Salt
  • 1 cup chopped onions
  • 1 tablespoon olive oil (+ more for greasing dish)
  • 1 clove garlic (minced)
  • 2 stalks celery (chopped (1/2 cup))
  • 1 carrot (chopped (1/4 cup))
  • 1 teaspoon dried thyme
  • 2 tablespoons ground flaxseed
  • 15 ounce can of lentils (drained and rinsed)
  • 1/4 cup ketchup
  • Salt and pepper
  • 1/4 cup ketchup
  • 2 teaspoons low sodium gluten free tamari

Instruction

  • Preheat oven to 375°.
  • Pour quinoa into a pan, and toast for a couple of minutes, if desired.
  • Add vegetable broth. Bring to a boil, then reduce to a simmer. Add salt. Simmer 15 minutes, until liquid is absorbed. Let sit about 5 minutes to get fluffy. Set aside.
  • Add olive oil and chopped onions to a hot pan. Cook onions until translucent over medium heat, about 3-4 minutes.
  • Add minced garlic. Cook 30 seconds longer.
  • Add chopped celery, carrot and dried thyme. Cook until crisp tender, about 5 minutes.
  • In a mixing bowl, add onion, celery, and carrot mixture, cooked quinoa, ground flaxseed, and lentils. Mix and mash with a pastry blender or potato masher.
  • Add ketchup, salt, and pepper. Mix well.
  • Oil a 9 x 5 x 2 1/2" loaf pan or line it with parchment paper. Pour mixture into pan and press down.
  • Glaze: Mix ketchup and tamari. Spread on top of lentil loaf.
  • Cover lentil loaf with foil. Bake at 375° for 30 minutes* covered, then take foil off and bake for 8 minutes longer. Let sit 15 minutes so that it can firm up.