- Preheat oven to 375°F.
- Line bottom of an oven-proof glass loaf pan with a strip of parchment paper, placed so the paper protrudes along the short ends of the pan, allowing for easier removal of the loaf after baking.
- Combine lentils, vegetable broth, 1⁄3 cup water, and bay leaf in a saucepan. Bring to a boil, then lower to medium-low heat. Cover and cook for 25 to 30 minutes, until just about tender.
- Once done, add bulgur and 1 cup boiling water. Cover and cook on medium-low for another 8 to 9 minutes.
- Remove bay leaf and add all remaining ingredients (except topping)
- .Stir very well then transfer mixture to prepared pan and pack it in.
- Combine topping ingredients in a small bowl then spread over the top of the loaf.
- Cover with aluminum foil and bake for 25 to 28 minutes.
- Uncover and bake for another 7 to 8 minutes.
- Remove from oven and let stand for 10 to 15 minutes before slicing.
Notes: Gluten-free steel cut oats may be used in place of bulgur.
*This recipe is found in Dreena Burton’s cookbook, Let Them Eat Vegan.