Measurements

• 1 cup Lentils
• 1 medium Onion
• 2 cloves Garlic
• 1 cup Carrots
• 1/2 cup Celery
• 1/2 cup Tomatoes
• 1/2 cup Oats
• 1/2 cup Breadcrumbs
• 2 tbsp Flaxseeds
• 2 tbsp Soy Sauce
• 1/4 cup Ketchup
• 1 tbsp Mustard
• 1 tsp Thyme
• 1 tsp Rosemary
• Salt to taste
• Pepper to taste
• 2 tbsp Oil

Preparation Method

• Preheat oven to 350°F (175°C).
• Cook lentils in water until tender, about 20 minutes.
• Drain and set aside.
• Finely chop onion, garlic, carrots, celery, and tomatoes.
• Heat oil in a pan over medium heat.
• Sauté onions and garlic until translucent.
• Add carrots, celery, and tomatoes, cook until soft.
• In a large bowl, combine cooked lentils, sautéed vegetables, oats, breadcrumbs, flaxseeds, soy sauce, thyme, rosemary, salt, and pepper.
• Mix well.
• Line a loaf pan with parchment paper.
• Press the mixture into the pan evenly.
• In a small bowl, mix ketchup and mustard.
• Spread over the top of the loaf.
• Bake for 45 minutes.
• Let cool slightly before slicing.
• Serve warm.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.