Ingredients: 1 cup uncooked green lentils 1 cup walnuts, finely chopped and toasted 3 tbsp ground flax + 1/2 cup water 3 garlic cloves, minced 1.5 cups diced sweet onion 1 cup diced celery 1 cup grated carrot 1/3 cup peeled and grated sweet apple (use a firm variety) 1/3 cup raisins 1/2 cup oat flour 3/4 cup breadcrumbs 2 tsp fresh thyme (or 3/4 tsp dried thyme) salt & pepper, to taste (I use about 3/4 tsp sea salt + more Herbamare) red pepper flakes, to taste Balsamic Apple Glaze: 1/4 cup ketchup 1 tbsp pure maple syrup 2 tbsp apple butter (or unsweetened applesauce in a pinch) 2 tbsp balsamic vinegar 1. Preheat oven to 325F. Rinse and strain lentils. Place lentils into pot along with 3 cups of water (or veg broth). Bring to a boil and season with salt. Reduce heat to medium/low and simmer, uncovered, for at least 40-45 minutes. Stir frequently & add touch of water if needed. The goal is to over-cook the lentils slightly (see pictures in post). Mash lentils slightly with a spoon when ready. 2. Toast walnuts at 325F for about 8-10 minutes. Set aside. Increase oven temp to 350F. 3. Whisk ground flax with water in a small bowl and set aside. 4. Heat a teaspoon of olive oil in a skillet over medium heat. Sautee the garlic and onion for about 5 minutes. Season with salt. Now add in the diced celery, shredded carrot and apple, and raisins. Sautee for about 5 minutes more. Remove from heat. 5. In a large mixing bowl, mix all ingredients together. Adjust seasonings to taste. 6. Grease a loaf pan and line with parchment paper. Press mixture firmly into pan. Whisk glaze ingredients and then spread half on top of loaf. Reserve the rest for a dipping sauce. 7. Bake at 350F for 40-50 minutes, uncovered. Edges will be lightly brown. Cool in pan for at least 10 minutes before transferring to a cooling rack. I usually wait until loaf is cool before slicing.