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In a sauce pot, simmer the lentils, broth and a
pinch of salt for about 25 minutes or until the
lentils are tender and have absorbed all the broth.
Meanwhile, prepare your veggies. Chop the onion,
grate the carrot and dice the celery. Saute the
onion, celery, and carrot in the olive oil over
medium high heat for six minutes, or until tender.
Add the garlic, oregano, salt, and pepper and cook
for 1 minute. Remove from heat and transfer to a
large bowl.
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In a small skillet, toast the walnuts (no oil) over
medium heat (3-4 minutes). Remove from heat and
transfer to the bowl with the vegetables.
Add the breadcrumbs, flax/water, and cooked lentils
to the bowl and mix to combine. Press mixture into a
greased loaf pan.
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In another small bowl combine the ketchup (or tomato
paste), maple syrup and vinegar. Spread on top of
loaf.
Bake for 40-50 minutes, until the top begins to
brown and the edges pull away from the sides of the
pan. Let cool for 10 minutes, then flip onto a plate
and serve.
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