*Note: For the best results, I recommend measuring the ingredients in grams. Simply click on the word "metric" right above the ingredient list. Also, make sure to check out the step-by-step pictures above!

• Cook the lentils in 260 ml water according to the package instructions until the liquid has been absorbed.
• In the meantime, heat the oil in a pan. Add the onions and sauté for 3-4 minutes until translucent. Then add the garlic and sauté for another minute. Finally, remove from the pan and set aside.
• Preheat the oven to 392°F (200°C).
• Put the oats and flax seeds into a food processor and ground into a fine meal.
• Add the kidney beans, cooked lentils, walnuts, sunflower seeds, sautéed onion mixture, and 3 tablespoons of water and process into a coarse mixture, leaving a little texture.
• Transfer the mixture into a large bowl. Add finely grated carrots, chopped mushrooms, thyme, rosemary, parsley, tomato paste, mustard, soy sauce, paprika powder as well as salt and pepper to taste and mix everything to combine. (If the mixture looks too dry, add a little water or if it looks too moist, add more oat flour).
• Lightly grease a 10x5x3-inch (25cm) loaf pan (this will help the parchment paper sticking better to the pan) and then line it with parchment paper, leaving an overhang on both sides. Add the lentil mixture into the pan and spread it out evenly.
• Bake in the preheated oven for 30 minutes. Then make the glaze by stirring together preserved cranberries and tomato ketchup. Brush the lentil loaf with the glaze and bake for another 20 minutes.
• Finally, remove from the oven and let it cool for at least 15 minutes so that the mixture can set and will hold together better. Then carefully lift out the lentil meatloaf, using the parchment paper overhang and decorate with fresh rosemary as desired.
• Slice and enjoy it!