Directions

1Preheat the oven to 350°. Spray or coat a glass loaf pan with avocado oil. Set aside.

2Rinse lentils in cold water. Drain and place in a pot with 2 1/4 cups of water. Bring to a boil, then lower heat and simmer for about 20 minutes (or until most of the water is absorbed and the lentils are soft, but not mushy). Drain lentils in a strainer and set aside to cool.

3In a small dish, whisk ground flax with 5 teaspoons of water (this is a "flax egg"). Set aside to thicken.

4Make the topping: Mix ketchup, maple-flavored syrup, and 1 tbsp Worcestershire sauce together in a small bowl and set aside.

5Add oats and walnuts to a food processor and pulse a few times to get a medium (not fine) texture. Transfer to a large mixing bowl and add hemp seeds, sea salt, garlic powder, onion powder, and Italian seasoning.

6Place lentils in food processor and pulse twice. Add to the mixing bowl with the oats and walnut blend.

7Heat avocado oil in a pan on medium heat. Add onions, carrots, and bell peppers to the pan and sauté for 5 to 7 minutes, stirring constantly.

8Add remaining Worcestershire sauce and tomato paste to the vegetables with 1/2 cup of water. Cook for 2 minutes, then add the oats and walnut mixture. Stir and cook for 1 more minute, then remove from heat. Transfer back to the mixing bowl and stir in the flax egg until well incorporated.

9Pour mixture into the loaf pan and press down gently with the spatula. Pour on topping mixture and spread until the edges are completely covered.

10Take a long piece of parchment paper and wrap it around the loaf pan so that the lentil loaf is covered, then place on a baking sheet to keep parchment in place. Place in the oven for 35 to 40 minutes. Remove the parchment, and cook for 10 more minutes. Optional: For a caramelized texture, place under the broiler on the middle rack for 3-5 more minutes.