Magic Lentil Loaf

Rinse Green Lentils (1 1/2 cups) with water in a wire mesh strainer, picking out any dirt or non-lentils.

In a large pot on the stove, bring lentils and Water (3 1/2 cups) to a soft boil and reduce temperature to low and cook lentils for 15-20 minutes until soft, but not mushy. Drain any excess water once finished cooking.

In a large fry pan, heat Extra-Virgin Olive Oil (1 Tbsp) to medium and add Onions (2) and Garlic (2 cloves) (reserve the other two for the final step). Sauté for 3 minutes. Add Carrots (1 cup) and sauté for 5 more minutes.

Meanwhile, combine Ground Flaxseed (2 Tbsp) and Water (4 Tbsp) in a small bowl and let sit for 10 minutes to make a "flax egg".

Transfer sautéed mixture and cooked lentils to a food processor or high power blender. Add the Almond Flour (4 Tbsp) , Tamari Soy Sauce (2 Tbsp) , Ground Ginger (1 tsp) , Simply Organic Cinnamon, Ground (1 tsp) , Ground Cloves (1 tsp) , Italian Seasoning (1 tsp) , Sea Salt (1/2 tsp) , flax egg and remaining Garlic (2 cloves) to the food processor.

In a small mixing bowl, combine the Tomato Paste (1 can) , Maple Syrup (4 Tbsp) , Tamari Soy Sauce (4 Tbsp) , Apple Cider Vinegar (2 Tbsp) and Simply Organic Garlic Powder (1 tsp) with a whisk until fully combined.