Bring to a boil. Refrigerate 4 hours or overnight. Process stopping several times to scrape sides and bottom of blender until completley smooth. Directions step 1 combine 2 1 2 cups water and lentils in a saucepan. Step 4 bake for 40 minutes.
Spoon lentil mixture into pan and fold plastic over top. Step 3 heat olive oil in a large pot over medium heat. Scoop the lentil mixture into a large bowl. Step 2 mix 1 3 cup water and ground flax seed together in a bowl. In a large bowl mix together 2 cups cooked lentils bread eggs broth tomato paste basil garlic powder black pepper parsley olive oil and dry soup mix.
Reduce heat cover saucepan and simmer. Top with another loaf pan filled with heavy cans. Directions wash lentils quickly drain and place the lentils in a 3 4 quart saucepan. Add the water or stock bring to a boil reduce heat to medium and simmer covered for 20 minutes. Spread into prepared pan.
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Line a 9 5 inch 22 5 x 12 5 cm loaf pan with parchment paper leaving an overhang. Chop the onions and the garlic very finely. Line a 9 5 inch 22 5 x 12 5 cm loaf pan with parchment paper leaving an overhang. Add the 1 2 cup water oil and salt to the blender with the lentils. Reduce heat cover saucepan and simmer.
Chop the onions and the garlic very finely. Spoon lentil mixture into pan and fold plastic over top. Bring to a boil.
