Best Lentil Loaf

Ingredients

1 cup green lentils

2 cups veggie broth

3 flax eggs

2 garlic cloves, minced

1 small yellow onion, diced

1 red bell pepper, finely diced

1 carrot, finely diced

1/2 jalapeno, diced

1/2 cup oats

1/2 cup flour

1/2 teaspoon cumin

1/4 teaspoon ground chipotle pepper

freshly ground salt and pepper, to taste

Handful grated sharp cheddar cheese

Directions

Rinse the lentils in a large mesh strainer. Add 2 cups broth to a large pot and bring to a boil, add in lentils, bring to a boil again, then reduce heat to low and simmer for 35-40 minutes or until lentils absorb most of the water. Remove from heat and set aside.
Preheat oven to 350 degrees F. Grease a 9 inch loaf pan with nonstick cooking spray.
Place large pan over medium heat and add 1 teaspoon of olive oil. Once oil is hot, add in garlic, onion, bell pepper, carrots and jalapeno; saute for 5-7 minutes or until onions are translucent and carrots begin to soften a bit. Transfer to a large bowl and stir in spices and basil; set aside.
Using a blender or food processor, blend only 1/2 of lentils. Transfer to the bowl with the sauteed veggies, and stir in the remaining lentils along with the oats, oat flour, and eggs. Add salt and pepper, then taste and add more spices or salt and pepper if desired.
Add mixture to loaf pan, pressing and smoothing to the side to make sure it bakes evenly. Quickly prepare your glazed by combining all ingredients in a small bowl then spreading over the top of the loaf. Bake loaf for 45 minutes. Remove from heat and cool for 5-10 minutes. Serves 5.

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