Ingredients

• 2.5 cups water
• 1 cup brown lentils
• 0.33 cups water
• 3 tablespoons ground flax seed
• 2 tablespoons olive oil
• 1 onion , minced
• 1 cup minced fresh mushrooms
• 1 cup minced celery
• 2 large cloves garlic , minced
• 0.75 cups quick-cooking oats
• 0.5 cups all-purpose flour
• 1 teaspoon dried basil
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 0.5 teaspoons onion powder

Instructions

1. 1 Combine 2 1/2 cups water and lentils in a saucepan; bring to a boil. Reduce heat, cover saucepan, and simmer until all the liquid is absorbed and lentils are tender, 20 to 30 minutes.
2. 2 Mix 1/3 cup water and ground flax seed together in a bowl; set aside until thickened, at least 10 minutes.
3. 3 Heat olive oil in a large pot over medium heat; cook and stir onion, mushrooms, celery, and garlic until softened and liquid from mushrooms has evaporated, 5 to 10 minutes.
4. 4 Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
5. 5 Transfer cooked lentils to a food processor and pulse until about 75 percent of lentils are mashed. Mix onion-mushroom mixture, flax seed-water mixture, oats, flour, basil, black pepper, salt, and onion powder into lentils until well combined. Press lentil mixture into the prepared loaf pan.
6. 6 Combine ketchup, brown sugar, mustard, and barbeque sauce in a saucepan over medium-low heat; cook and stir until glaze is smooth and brown sugar is dissolved, about 5 minutes. Remove saucepan from heat.
7. 7 Bake loaf in the preheated oven for 35 minutes. Spread 1/4 cup glaze over lentil loaf; continue baking until cooked through, 10 to 15 minutes more. Serve lentil loaf with remaining glaze on the side.

Nutrition per serving