Vegan Lentil Farro "meatloaf"

Ingredients:

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)

Combine lentils, farro, stock, onion, and garlic. Cook over medium heat until onions have become translucent.

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

In a small bowl mix tomato paste, maple and salt. Spread over the lentil farro mixture.

Bake for 30 minutes (or until edges begin to crisp and tomato topping starts to darken)

Lift the loaf out of the pan using the parchment. Let cool for 10 minutes before slicing.

Slice into 2 inch thick slices and serve with roasted spaghetti squash. Finish with fresh cracked pepper and smoked salt before serving.