1. Preheat oven to 375°; line 9 x 5-inch loaf pan with parchment paper. Prepare lentils as label directs.
2. In large skillet, heat oil over medium-high heat. Add mushrooms, celery carrot mix and onion; cook and stir 10 minutes. In large bowl, stir oats, almond meal, 2½ tablespoons ketchup, soy sauce, lentils and mushroom mixture.
3. In food processor, pulse half the lentil mixture until slightly chunky; stir into remaining lentil mixture. Fold in walnuts.
4. Press lentil mixture into prepared pan; brush with remaining 5½ tablespoons ketchup. Bake 35 minutes or until toothpick inserted in center of loaf comes out clean; let stand 10 minutes.
- 23 g Total Fat
- 2 g Saturated Fat
- 0 mg Cholesterol
- 572 mg Sodium
- 51 g Carbohydrates
- 11 g Fiber
- 12 g Sugars
- 6 g Added Sugars
- 16 g Protein
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Nutritional Information
- 23 g Total Fat
- 2 g Saturated Fat
- 0 mg Cholesterol
- 572 mg Sodium
- 51 g Carbohydrates
- 11 g Fiber
- 12 g Sugars
- 6 g Added Sugars
- 16 g Protein
Directions
1. Preheat oven to 375°; line 9 x 5-inch loaf pan with parchment paper. Prepare lentils as label directs.
2. In large skillet, heat oil over medium-high heat. Add mushrooms, celery carrot mix and onion; cook and stir 10 minutes. In large bowl, stir oats, almond meal, 2½ tablespoons ketchup, soy sauce, lentils and mushroom mixture.
3. In food processor, pulse half the lentil mixture until slightly chunky; stir into remaining lentil mixture. Fold in walnuts.
4. Press lentil mixture into prepared pan; brush with remaining 5½ tablespoons ketchup. Bake 35 minutes or until toothpick inserted in center of loaf comes out clean; let stand 10 minutes.