Ingredients

• FOR THE LOAF
• 2 cups cooked lentils
• 3 TBSP chia seed
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 1/2 cup chopped walnuts
• 1 TSP minced garlic
• 1/2 TSP salt
• 1 cup dried or fresh cranberries
• 3 sprigs fresh thyme or 1/4 TSP dried thyme
• 1/2 cup water
• 2 TBSP olive oil
• 1 cup GF oats
• 2 small pieces of GF bread
• FOR THE MAPLE GLAZE
• 1 TBSP olive oil
• 1 TBSP Balsamic vinegar
• 1/4 cup maple syrup
• 2 TBSP dijon mustard
• dash of pepper

Instructions

1. TO MAKE THE LOAF:
2. Cook lentils. Measure out 2 cups and set aside.
3. Combine your chia and water and set aside.
4. Preheat oven to 350F.
5. Combine your lentils, seasoning, cranberries, and vegetables in a cast-iron pan with oil and cook on medium until onions are cooked and lentils are soft. (Approx. 10 minutes)
6. Combine your oats and bread in a food processor until you get a flour texture.
7. Combine your oat flour to your lentil mixture, then add your chia mixture, and then add your chopped walnuts.
8. Mash and mix everything together with hands or spoon, and then press into a 9x5 greased baking pan or muffin tin.
9. Bake at 350F for 45 minutes.
10. TO MAKE THE GLAZE:
11. Combine the ingredients in a bowl and whisk until smooth.
12. Remove the lentil loaf from the oven and coat with maple glaze. You will probably have extra glaze.
13. Serve and enjoy!

Notes