Step 1

In a small bowl combine the chia and 1/3 cup water, set aside for at least 10 minutes, preferably in the refrigerator. This will act as a binder and will thicken nicely upon sitting.

Step 2

Preheat the oven to 350 F. Line a 9x5in nonstick loaf pan with parchment paper. Set aside.

Step 3

In a medium pan, heat the oil over medium heat. Saute the celery, onion, and garlic for about 5  minutes or until transparent. Add the thyme and a pinch of salt and cook for an additional 30 seconds.

Step 4

Turn off the heat.

Step 5

Using a food processor or high speed blender blend 1 cup of the cooked lentils until a mealy-like texture is formed. Add the walnuts and the remaining 1 cup of lentils and pulse/blend until everything comes together. The mixture should hold its shape but still have some texture— don’t overdo it!

Step 6

Transfer mixture into a larger bowl. If preferred, add the fresh cranberries (if using) to the food processor and pulse until lightly chopped or slice the fresh cranberries by hand.

Step 7

Add the sautéed veggies, cranberries, remaining salt, garlic powder, onion powder, black pepper, flax egg, and quick oats to the lentil/nut mixture. Mix until well combined.

Step 8

Transfer the mixture to the prepared loaf pan, pressing it down firmly to compact it. Bake for 30 minutes. While the loaf is baking, whisk together the glaze ingredients.

Step 9

After 30 minutes, remove the pan from the oven and spread the glaze over the lentil loaf and continue baking for 10 to 15 minutes more or until the glaze has slightly caramelized.

Step 10

Serve the lentil loaf with the remaining glaze on the side or drizzled over top.

Step 11

Serve warm and store leftovers in an airtight container in the fridge for up to 4 days.