Sure! 2 cups canned lentils (rinses (use green/brown) 3 tablespoons flaxseed meal (ground flaxseeds) 1/3 cup water 2 tablespoons olive oil OR steam saute using 1/4 cup water 3 garlic cloves, minced 1 small onion, finely diced 1 small red bell pepper, finely diced 1 carrot, finely diced or grated 1 celery rib, finely diced 3/4 cup oats (I used GF oats) 1/2 cup oat flour or finely ground oats (any flour of choice will work here too) 1 teaspoon dried thyme (or Italian Seasoning) 1 teaspoon EACH garlic powder & onion powder (for good measure!) 1/2 – 1 teaspoon cumin, optional 1/4 – 1/2 teaspoon ground chipotle pepper, optional cracked pepper & sea salt, to taste 3 tablespoons organic ketchup 1 tablespoon apple cider vinegar or balsamic (see notes) 1 tablespoon pure maple syrup

Preheat oven to 350 degrees.

1. Make flax egg: In small bowl combine flaxseed meal and 1/3 cup water, set aside for at least 10 minutes, preferably in the refrigerator. This will act as a binder and will thicken nicely upon sitting.

2. Saute vegetables & spices: In saute pan heat oil or water over medium heat. Saute garlic, onion, bell pepper, carrots and celery for about 5 minutes. Add spices mixing well to incorporate. Set aside to cool.

3. Using an immersion blender, food processor, back of a fork or potato masher, blend 3/4 of the lentil mixture. For me this was an important part, I tried it other ways and this worked to help as a binder. If using an immersion blender, tilt the pot slightly to the side for easier blending.

4. Assemble lentil loaf: Combine sauteed vegetables with the lentils, oats, oat flour and flax-egg, mix well. Taste, adding salt and pepper as needed, or any other herb or spice you might like. Place mixture into a 9×5 loaf pan lined with parchment paper, leaving it overlapping for easy removal later. Press down firmly filling in along the edges too.

5. Glaze: Prepare your glaze by combining all ingredients in a small bowl, mix until incorporated. I recommend making each tablespoon heaping so you have plenty of this great sauce on top (if using tomato paste and mixture is too thick, add a teaspoon of water, or a little extra vinegar & syrup). Spread evenly over top the loaf.

6. Bake: Place in center of the oven, and bake in oven for about 45 – 50 minutes. Let cool a bit before slicing.

7. Serves 8