Magic Lentil Loaf

Preheat oven to 350 degrees F (175 degrees C). Line a loaf pan with parchment paper.

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 Carrot (1 cup) and sauté for 5 more minutes.

Meanwhile, combine Ground Flaxseed (2 Tbsp) and Water (1/4 cup) 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 (1/4 cup), Tamari Soy Sauce (2 Tbsp), Ground Ginger (1 tsp), Ground Cinnamon (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.

Blend for 60 seconds until well combined. It should be a consistency that will hold together if you form a patty.

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

Pour mixture into loaf pan and coat the top with some glaze. Bake for 30-40 minutes and remove from oven and coat with more glaze. You should have some leftover for serving. Bake for 5 more minutes.

Remove from oven and let sit for 10 minutes, then remove from the pan and slice into 2-inch thick slices. Serve with glaze.