1 can of lentils or 2 cups of cooked lentils
1 cup cooked farro
1 cup chopped onion
3/4 cup vegetable stock
1 clove minced garlic
1 tablespoon Dijon mustard
2 teaspoons dried thyme
1/2 tsp dried basil
1 teaspoon fresh ground pepper
1/2 teaspoon kosher salt
2 tablespoons ground flax seed
1/4 cup tomato paste
1/4 cup Vermont Maple Syrup (dark amber is best for this)
1 teaspoon smoked salt (alderwood, applewood or hickory is best)
Step 1: Line a Loaf Pan With Parchment Paper & Preheat the Oven to 375 Degrees
Step 2: In a Large Saucepan...
Combine lentils, farro, stock, onion, and garlic. Cook over medium heat until onions have become translucent.
Step 3: In a Food Processor..
Place 2/3 of the lentil-farro mix Into a food processor. Add dried spices and flaxseed. Process until smooth. Pour remaining lentil-farro into the processed mixture and pulse just to combine.
Spread this mixture into the parchment lined loaf pan
Step 4: Make the Maple Tomato Topping
In a small bowl mix tomato paste, maple and salt. Spread over the lentil farro mixture.
Step 5: Bake...
Bake for 30 minutes (or until edges begin to crisp and tomato topping starts to darken)
Step 6: Lift..
Lift the loaf out of the pan using the parchment. Let cool for 10 minutes before slicing.
Step 7: Slice..
Slice into 2 inch thick slices and serve with roasted spaghetti squash. Finish with fresh cracked pepper and smoked salt before serving.