Lentil Walnut No Meat Loaf

• 1 cup dry green lentils
• 3 cups vegetable broth
• 1 tablespoon extra virgin olive oil
• 1/2 medium onion, diced
• 2 large celery ribs, diced
• 1 teaspoon salt
• 1 cup frozen hash brown potatoes, thawed
• 2 garlic cloves, minced
• 1 teaspoon poultry seasoning
• 1/2 teaspoon black pepper
• 1 egg (or for vegan ( 1 Tbsp ground flax seed mixed with 3 Tbsp water)
• 2 tablespoons whole wheat flour
• 2 tablespoons nutritional yeast
• 1 cup chopped walnuts (preferably toasted)
• 1/2 teaspoon salt

1. Method: Heat oven to 400 degrees. Lightly grease 8-9 inch loaf pan with oil or cooking spray and set aside.
2. Bring vegetable broth to a boil and add lentils. Cover and simmer over medium heat for 25-30 minutes until lentils are tender and most or all of the liquid is absorbed. Drain any excess liquid and transfer to a large bowl to cool. Note: It' important to let them cool or they will be too mushy when mashed.
3. Meanwhile, heat 1 tbsp olive oil in a skillet and add onion and celery, saute over medium heat 3 minutes. Add potatoes, garlic, poultry seasoning, and pepper and continue cooking 3-5 minutes, or until vegetables are tender. Remove from heat.
4. With a potato masher, mash cooled lentils (not to the point of being pureed). Add vegetable mixture and continue to mash to combine. Next add the remaining ingredients and mix in - using your hands works best.
5. Transfer to loaf pan and press the mixture in, smoothing out the top so it's even.
6. Bake for 25-30minutes or until top and edges look lightly browned.

green lentils, vegetable broth, extra virgin olive oil, onion, celery, salt, frozen hash brown potatoes, garlic, poultry seasoning, black pepper, egg, whole wheat flour, nutritional yeast, walnuts, salt

Taken from www.food.com/recipe/lentil-walnut-no-meat-loaf-468129 (may not work)