1 flax egg (1 tsp flax, 3 tsp of water, let sit in the cold fridge for 10 minutes and then use immediately)
1 tsp pink himalayan sea salt
½ tsp black pepper
1 tsp garlic powder (OR equal parts ginger powder and pulverized shallot for garlic replacement)
1 tsp smoked paprika
1 tsp cumin
½ tsp chili powder
Preheat the oven to 350℉ and line a loaf pan with parchment paper.
Over high heat, boil 3 cups of water/broth and a pinch of sea salt. Add lentil and bring to a boil. Turn the heat down and place a top over the lentils. Cook down until lentils are soft and the liquid is gone. Remove from heat, add a ¼ teaspoonful each of sea salt, pepper and ½ teaspoonful onion powder, garlic and smoked paprika and stir to mix in the flavors. Add more ¼ more sea salt to taste. Keep the pot covered.
In a deep pan, over medium heat, sauté onion, shallot and carrots. Add ½ teaspoonful of the spice blend and toss the veggies until softened. Try to get rid of excess moisture.
Mix the lentils, the veggies and the flax egg in the larger pot. If necessary, add ¼ cup increments of chickpea flour to soak up moisture.
Pour the batter into the lined loaf pan and then use the back of a spatula or spoon to smooth out the top of the loaf.
Place the pan in the oven and cook for 50 to 65 minutes.
When the loaf is done, remove it from the oven and allow it to cool for at least 10 minutes.
Cut into slices and serve with other sides, dripped with gravy (or dip if you’re not fond of the gravy being out of control).
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