Lentil Loaf

• 1 cup brown lentils
• 2 1/2 cups vegetable broth or water
• 1 onion medium, diced
• 1/2 cup carrots finely diced
• 1/2 cup celery finely diced
• 1 cup cremini mushrooms finely diced
• 4 cloves garlic minced
• 1/2 teaspoon garlic powder
• 1 teaspoon italian seasoning
• 1/4 cup fresh parsley finely chopped
• 1/2 cup rolled oats
• 1/2 cup flour
• 1 egg chia, 1 Tbsp chia seeds soaked in 4 Tbsp water
• salt
• 1/4 cup ketchup mixed with 1 Tbsp balsamic vinegar

1. Bring the lentils and the broth to a boil, reduce heat, and simmer for about 40 minutes. Let sit and cool for about 15 minutes.
2. Preheat the oven to 375 degrees. Heat olive oil in a pan and cook the onions, carrots, and celery for about 5 minutes. Add the garlic and mushrooms and cook until the vegetables are soft and the onion is translucent.
3. Prepare the chia egg by mixing chia seeds and water in a bowl and let sit until thickened.
4. Transfer the lentils to a large bowl and mash with a potato masher or fork until most is roughly mashed. Pour in the vegetables and add the garlic powder, Italian seasoning, parsley, oats, flour, chia egg, and salt and pepper. Mix well.
5. Pour into a greased loaf pan and press down firmly to pack it in.
6. Bake for 10 minutes and brush half of the balsamic glaze on top. Bake for an additional 30 minutes.
7. Brush the rest of the balsamic glaze on top and serve!

brown lentils, vegetable broth, onion, carrots, celery, cremini mushrooms, garlic, garlic, italian seasoning, parsley, rolled oats, flour, egg chia, salt, ketchup mixed

Taken from www.yummly.com/recipe/Lentil-Loaf-1421881 (may not work)