1.5cupssteamed lentilsI used Trader Joe's precooked lentils
3Tbsphulled hemp seed
1cupwalnutsfinely chopped and toasted
3Tbspwater
3garlic clovesminced
1.5cupsdiced onion
1cupdiced celery
1cupgrated carrot
3/4cuppeeled and grated honey crisp apple
1/2cupoat bran
3/4cupalmond flour
1tspthyme
salt & pepperto taste
red pepper flakesto taste
Balsamic Glaze
1/4cupketchup
1tbsppure maple syrup
2tbspunsweetened applesauce
2tbspbalsamic vinegar
Instructions
If cooking lentils, overcook slightly. Place cooked lentils in a large bowl and mash lightly with a fork. Toast walnuts in oven at 325F until lightly browned and aromatic. Set aside. Increase oven temp to 350F.
Whisk hemp seed with water in a small bowl and set aside. Heat olive oil in a skillet over medium heat and saute the garlic and onion until soft, then add salt, diced celery, shredded carrot, and apple. Saute for 5 minutes and remove from heat. In a large mixing bowl, mix all ingredients together until well combined, adjust seasonings to taste.
Grease a loaf pan and line with parchment paper and press mixture firmly into pan. Whisk up the glaze ingredients and spread half on top of loaf. Reserve the rest for leftovers or for dipping. Bake at 350F for 40-50 minutes, uncovered. Edges will be lightly brown. Cool in pan for about 10 minutes before removing and slicing.