Instructions

• Preheat the oven to 350°F (180°C).
• Mix the ground flaxseeds and water in a small bowl and set aside.
• Sauté the onion in a little water over a medium heat until soft, then add the garlic and cook for 30 seconds. Add the celery and carrot and cook for a couple of minutes until soft.
• Transfer the cooked vegetables to a large bowl. Add the cooked lentils, Italian seasoning, tomato ketchup, dijon mustard, panko breadcrumbs, the flaxseed mixture, and season with salt and pepper. Mix until well combined.
• Fill 12 silicone muffin cups with the lentil mixture and pat each one down lightly.
• To make the glaze, mix the tomato ketchup and balsamic vinegar in a small bowl. Brush each lentil muffin with a little of the glaze and place the muffins into the hot oven to bake for 25-30 minutes.
• Remove the muffins from the oven and set aside on a wire rack to cool for 5-10 minutes before serving.
• Store leftover muffins in an airtight container in the refrigerator for up to 3 days.