Vegan Lentil Loaf

Ingredients

• 2 tablespoons apple sauce 
• 1 cup breadcrumbs 
• 1 cup brown lentils uncooked
• 2 tablespoons brown sugar 
• 1 cup carrots grated
• 0.3 teaspoon chili powder 
• 0.3 cup cranberries dried
• 0.3 cup cilantro leaves fresh finely chopped
• 3  garlic cloves minced
• 0.5 teaspoon ground cumin 
• 0.5 teaspoon ground thyme 
• 2 tablespoons catsup 
• 2 tablespoon olive oil 
• 1 cup onion finely chopped
• 0.5 cup pistachios finely chopped
• 1 cup bell pepper red finely chopped
• 8 servings salt and pepper to taste
• 3 cups vegetable broth 

Equipment

• bowl
• frying pan
• baking paper
• oven
• knife
• wire rack
• pot
• loaf pan
• potato masher

Directions

1. Wash the lentils and place into a pot along with the vegetable broth. Bring to a boil, then reduce heat to medium-low and simmer, for about 40 minutes.
2. Add more broth or water if necessary
3. Meanwhile, warm the oil in a pan.
4. Add the onions and cook for about 4 minutes or until soft.
5. Add the carrots, bell pepper and garlic. Cook for about 3 minutes more. Set aside.When the lentils are ready mash them slightly with a potato masher or a fork.Preheat the oven to 350º F.In a large bowl, mix the onion mixture, mashed lentils, apple sauce, cranberries, pistachios, bread crumbs, cilantro, chili powder, cumin, thyme, salt and pepper.Line a loaf pan with parchment paper.
6. Transfer the mixture to the loaf pan and press mixture into the pan with a spoon.
7. Mix the glaze ingredients in a small bowl and spread evenly over the top.
8. Bake for about 45 minutes.
9. Transfer the pan to a wire rack and let the loaf cool a bit. Run a table knife around the edge of the pan and turn the loaf out onto a serving plate.