Step 1

Cook lentils for this recipe if you haven’t already done so, following package instructions.

Step 2

Preheat oven to 350°F and line a loaf pan with parchment paper or, alternatively, grease with nonstick cooking spray.

Step 3

While the lentils cook, mix your your flax eggs by adding the ground flaxseed meal and filtered water to a large bowl. Allow to sit for ~5 mins to gel.

Step 4

Heat a saucepan over medium heat with a splash of avocado oil or vegetable broth if oil-free. Add in the diced bell pepper, carrot, and onion and toss. Add in the garlic powder, cumin, chili powder, and smoked paprika. Heat for 7-9 minutes, until the veggies are softened and lightly browned.

Step 5

Add half of the cooked lentils to the flax “egg” bowl and smash well with a potato smasher or fork.

Step 6

Add the rest of the lentils along with the old-fashioned rolled oats, cooked vegetables, and cilantro and mix well to combine. Season with Himalayan sea salt and black pepper.

Step 7

Add lentil-oat mixture to prepared loaf pan, pressing and smoothing to the sides to ensure you have an even layer. Spread half of ketchup the ketchup on top. Bake lentil oat loaf for 45 minutes, then top with remaining ketchup before serving.

Step 8

Remove from heat and cool for 10-15 minutes before removing it from pan. Slice and serve warm with additional sauces or extra ketchup, if desired.

Step 9

Store leftovers in the fridge for up to one week and reheat before serving.