Lentil Loaf

Ingredients: 1/2 cup quinoa 1 cup vegetable broth salt 1 cup chopped onion 1 tablespoon olive oil 1 clove garlic 2 stalks celery chopped (1/2 cup) Ingredients: 1/2 cup quinoa 1 cup vegetable broth salt 1 cup chopped onion 1 tablespoon olive oil 1 clove garlic 2 stalks celery chopped (1/2 cup)

Ingredients continued: 1 carrot chopped (1/4 cup) 1 teaspoon dried thyme 2 tablespoons ground flax seeds 15 oz. can of lentils 1/4 cup ketchup salt and pepper Ingredients continued: 1 carrot chopped (1/4 cup) 1 teaspoon dried thyme 2 tablespoons ground flax seeds 15 oz. can of lentils 1/4 cup ketchup salt and pepper

Pour quinoa into a pan, and toast for a couple of minutes. Add vegetable broth. Bring to a boil, then reduce to a simmer. Add salt. Simmer 15 minutes, until liquid is absorbed. Pour quinoa into a pan, and toast for a couple of minutes. Add vegetable broth. Bring to a boil, then reduce to a simmer. Add salt. Simmer 15 minutes, until liquid is absorbed.

Cook onions until translucent. Add garlic, chopped celery, carrot and dried thyme. Cook until crisp tender, about 5 minutes. Cook onions until translucent. Add garlic, chopped celery, carrot and dried thyme. Cook until crisp tender, about 5 minutes.

In a mixing bowl, add ingredients. Mix and mash. Oil a loaf pan. Pour mixture into pan and press down. In a mixing bowl, add ingredients. Mix and mash. Oil a loaf pan. Pour mixture into pan and press down.

Mix ketchup and tamari. Spread on top of lentil loaf. Bake at 375° for 30 minutes covered, then take foil off and bake for 8 minutes longer. Mix ketchup and tamari. Spread on top of lentil loaf. Bake at 375° for 30 minutes covered, then take foil off and bake for 8 minutes longer.

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