Measurements

• 1 cup Lentils
• 1 cup Onions
• 2 cloves Garlic
• 1 cup Carrots
• 1 cup Celery
• 1 cup Mushrooms
• 2 tbsp Flaxseeds
• 1/2 cup Gluten-Free Breadcrumbs
• 2 tbsp Tamari
• 2 tbsp Tomato Paste
• 1 tsp Thyme
• 1 tsp Oregano
• 1 tsp Paprika
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 1/4 cup Ketchup
• 2 tbsp Olive Oil

Preparation Method

• Preheat oven to 350°F (175°C).
• Grease a loaf pan with olive oil.
• Cook lentils in 2 cups of water until tender, about 20 minutes.
• Drain and set aside.
• In a skillet, heat olive oil over medium heat.
• Sauté onions, garlic, carrots, celery, and mushrooms until soft, about 5-7 minutes.
• In a large bowl, combine cooked lentils, sautéed vegetables, ground flaxseeds, breadcrumbs, tamari, tomato paste, thyme, oregano, paprika, salt, and black pepper.
• Mix well.
• Transfer the mixture to the prepared loaf pan, pressing down firmly.
• Spread ketchup evenly over the top of the loaf.
• Bake for 45-50 minutes until firm and golden brown.
• Let cool for 10 minutes before slicing and serving.

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