Lentil Loaf

Preheat oven to 375°F.

Rinse and drain quinoa. It contains saponins, which give it a soapy or bitter taste if not rinsed. If you buy packaged quinoa, make sure that it says it was rinsed before packaging.

Pour quinoa into a pan, and toast for a couple of minutes, if desired.

Add vegetable broth. Bring to a boil, then reduce to a simmer. Add salt. Simmer 15 minutes, until liquid is absorbed. Let sit about 5 minutes to get fluffy. Set aside.

Add olive oil and chopped onions to a hot pan. Cook onions until translucent over medium heat, about 3-4 minutes.

Add minced garlic. Cook 30 seconds longer.

Add chopped celery, carrot and dried thyme. Cook until crisp tender, about 5 minutes.

In a mixing bowl, add onion, celery, and carrot mixture, cooked quinoa, ground flaxseed, and lentils. Mix and mash with a pastry blender or potato masher.

Add ketchup, salt, and pepper. Mix well.

Oil a 9 x 5 x 2 1/2" loaf pan or line it with parchment paper. Pour mixture into pan and press down.

Glaze: Mix ketchup and tamari. Spread on top of lentil loaf.

Cover lentil loaf with foil. Bake at 375°F for 30 minutes* covered, then take foil off and bake for 8 minutes longer. Let sit 15 minutes so that it can firm up.