1 tablespoon olive oil
2 garlic cloves, minced
2 stalks celery, finely diced
1 cup diced onion, about ½ an onion
1/2 cup lentils
1/2 cup brown rice
2 cups vegetable broth
2 tablespoons ground flax seeds
2 tablespoons soy sauce
1/3 cup walnuts
2/3 cup rolled oats
1 teaspoon sage
1/2 teaspoon oregano
1/4 teaspoon thyme
1/4 teaspoon salt or to taste
Heat olive oil in a pot. Sauté garlic, celery and onion until tender. Stir in lentils, rice and broth and bring to a low boil. Reduce heat to a simmer, cover, and cook for 45 minutes or until broth is absorbed. Remove from heat and mash with a hand-held potato masher or a fork.
Preheat oven to 350. Whisk together flax seeds and soy sauce until mixture thickens slightly. Add to lentil-rice mixture.
In a blender, coarsely grind walnuts. Add to lentils and rice. Briefly pulse oats in the blender to break up into smaller pieces. Add to lentil-rice mixture, along with sage, oregano, thyme and salt. Stir well.
Press mixture into a well-oiled 8 x 4-inch loaf pan. Press down mixture with the back of a spoon to remove any air pockets. Bake for 40 minutes.
Run a knife around edge of loaf and turn upside-down on a cutting board to remove loaf. Slice.
About 5 servings