Maple-Glazed Lentil Loaf

Simmer the rinsed lentils in the broth for 25 minutes until soft. Drain any extra liquid. 2. Preheat the oven to 375°F and line a loaf pan with parchment. 3. Heat the oil and cook the finely chopped onion, carrot, celery and mushrooms for 8 to 10 minutes. Add the garlic for 1 minute. 4. Pulse the oats and walnuts in a food processor into a coarse meal. Mix the flaxseed with 5 tablespoons water and let it sit 5 minutes. 5. Pulse half the lentils until mashed. Combine all the lentils, vegetables, oat mixture, flax, tomato paste, tamari, thyme, paprika and salt. 6. Press firmly into the loaf pan. Whisk the ketchup, maple syrup and vinegar and spread over the top. 7. Bake for 50 to 60 minutes. Let it rest 15 minutes before slicing so it holds together.