1cupshelled walnut halvestoasted and finely chopped
1tablespoonROSEMARY GARLIC BLEND
¼teaspoonred pepper flakes
2tablespoonsPepperlane Pineapples in Paradise Jam
2tablespoonsGRAVENSTEIN APPLE VINEGAR
1tablespoonAGED MAPLE BALSAMIC
1tablespoonMUSHROOM SAGE OLIVE OIL
2tablespoonstamarior soy sauce
1tablespoonarrowroot or cornstarch
Cook the lentils according to the instructions and put ½ in the bowl of a food processor. Pulse a few times to make a paste. Mix back in with the whole lentils. Set aside.
Preheat the oven to 350° and line a 9 x 5” loaf pan with parchment paper.
Sauté the garlic and onion in a large heavy bottomed pan over medium heat until translucent. Deglaze the pan with the cinnamon pear balsamic and season with salt and pepper. Add the celery, carrot, apple, and raisins and sauté to blend the flavors, about 5 minutes.
Stir in the reserved lentils, flaxseed, walnuts, oat flour, bread crumbs, rosemary garlic blend and red pepper flakes. Stir until well combined and adjust the seasoning to taste.
Press the lentil mixture very firmly into your prepared loaf pan. I use a similar loaf pan to help make sure the mixture is evenly pressed.
In a small bowl, whisk together the ketchup, Pineapples in Paradise jam, and vinegars until combined. Spread the glaze over the loaf.
Bake, uncovered for 1 – 1¼ hours, until the glaze is set and the edges are browned. Cool in the loaf in the pan for 10 minutes and then gently lift it out of the pan onto a rack. Cool for 30 minutes more before slicing.
While the loaf is baking, make the gravy. Sauté the onion slowly over a low heat until a deep golden brown. Transfer to a blender with all of the other ingredients and blend until very smooth.
Pour into a pan and stir over medium heat until thickened. Serve over the sliced lentil loaf.