Amazing Lentil Loaf

Like all the recipes in here this is my original work and I ask that you give me credit if you re-post or publish this ENJOY!!

Lentil Loaf
1 1/2 cups red or mixed red and yellow lentils
2 slices of bread
1 cup walnuts
1 or 2 cloves garlic
1/2 white or yellow onion
2 "eggs" (1/4 teaspoon xanthan gum, 1/2 teaspoon potato starch, 1/4 cup soy or rice milk, 1/2 teaspoon oil)
1 teaspoon baking soda
about 10 white, crimini or baby bella mushrooms
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic granuals
1 teaspoon onion powder
1/2 teaspoon paprika
1/4 cup oil
24 oz tomato sauce (sweeter tomato sauce works best)
1/2 cup flour
1 tablespoon agave
Large mixing bowl
Casserole dish

Soak 1 1/2 cups lentils overnight
Drain lentils and set aside
Preheat oven to 350 degrees
Make "eggs" whisk ingredients together and let stand

In a food processor pulse bread until fine, remove to bowl
In a food processor pulse walnuts until fine, but not powdery, remove to bowl
In a food processor pulse mushrooms until finely chopped. do not over mix. remove to bowl
In a food processor pulse garlic, add onion until coarsely chopped add to bowl
add seasonings to bowl
add flour to bowl
add baking soda to bowl
In a food processor pulse lentils until split into pieces of about halves and quarters. you may need to stir lentils and mix. Do not over mix lentils. should be course and have texture. Add to bowl and mix
add 12 oz of tomato sauce to bowl and mix
add eggs to bowl and mix
add 1/8 cup oil and mix

mix 1/4 cup of tomato sauce and 1/8 cup oil in bottom of dish and spread around
glob mixture into dish and smooth out
Pour remaining tomato sauce on top evenly, add agave and spread evenly on top. you may also drizzle catchup on top for extra flavor.

bake for 20 minutes covered and 30 minutes uncovered

I have not experimented with making this in a bread pan. I have made half this recipe in the same size pan, it was shorter, but turned out very well. with the half recipe I baked uncovered for 40 minutes.