Step 1

Preheat the oven to 375°F or 190°C. Line your loaf pan with parchment paper, letting some paper hang out so you can pull the loaf out once it’s cooked.Heat 2 tablespoons extra virgin olive oil in a large skillet. Add 1 large onion, 2 medium carrots, 2 ribs celery, 3 cloves garlic (all finely chopped) and cook gently for 10 minutes. Stir often.Add 3 tablespoons tomato paste, 1 teaspoon dried oregano, 1 teaspoon paprika, 1 teaspoon salt, and ⅛ teaspoon black pepper and cook one more minute.

Step 2

Turn the heat off, add 3 cans (15-ounces each) lentils (drained well), 1 cup quick-cooking oats, and 3 tablespoons parsley.

Step 3

Stir to combine, then transfer the mixture into a food processor, and pulse until coarsely blended.Tip: alternatively, blend it into the skillet with an immersion blender.

Step 4

Transfer mixture back to the pan and stir in 1 large egg (beaten) and ¾ cup parmesan cheese (grated). Tip: if you are vegan, omit the egg and substitute non-dairy cheese for the parmesan.

Step 5

Mix well, then transfer into the loaf pan and flatten with the back of a spoon. Bake at 375°F or 190°C for 30 minutes.

Step 6

In a separate bowl, whisk 1½ cup ketchup with 2 tablespoons apple cider vinegar, 1 tablespoon sugar, ¼ teaspoon salt, ½ teaspoon garlic powder, and ½ teaspoon onion powder.Then, take the lentil loaf out of the oven, pour the ketchup glaze on top, and bake for 15 more minutes.

Step 7

Take the lentil loaf out of the pan by pulling the parchment paper that hangs on the sides.Arrange it on a cutting board or serving platter, and slice it into ¾-inch (2 cm) slices.