Ingredients

• Olive oil2 tbsp
• Onions1 piece, diced
• Carrots1 piece, diced
• Garlic2 cloves, minced
• Lentils2 ½ cups
• Green onions2 pieces, diced
• Walnuts1/2 cup
• Flax seeds1 tablespoon
• Water3 tablespoon
• Vinegar1 tablespoon
• Spices, garlic powder1/2 teaspoon
• Spices, paprika1 teaspoon
• Spices, cumin1/4 teaspoon
• Spices, thyme1 teaspoon
• Spices, oregano1 teaspoon
• Pepper1/2 teaspoon
• Salt1 teaspoon
• Vinegar1 tablespoon
• Spices, paprika1/2 teaspoon
• Salt1/4 teaspoon
• Soy sauce2 tablespoon

Steps

1. 1. Line a loaf pan with parchment paper and set aside.
2. 2. Chop garlic cloves, onion and carrot in very small pieces.
3. 3. Sauté garlic and 1 tbsp olive oil in a large pan over medium heat until fragrant. Then add onion and carrot and sauté for 4-5 minutes or until onion is translucent.
4. 4. Chop shallots and add it to the other vegetables. Cook for two more minutes.
5. 5. Place the cooked vegetables in a big bowl and add 2 cups of the cooked lentils. Using a hand blender, puree the vegetable/lentil mixture until it forms a smooth paste. Then add walnuts and blend again. This can be done with a food processor as well.
6. 6. Add all the spices, the rest of the lentils, breadcrumbs, the flaxseed egg, 1 tbsp olive oil, balsamic vinegar, soy sauce and salt and stir to combine.
7. 7. Transfer the mixture to the prepared loaf pan, pressing with a spoon to get a compact loaf.
8. 8. For the glaze, whisk all the ingredients together and spread it with a spoon over the top of the loaf.
9. 9. Bake for 40 minutes at 350 degrees F, or until golden brown on the edges.