Follow Me!
Member of:
It is Raining and I want Lentil Loaf!
It is chilly and rainy here in Santa Cruz today and this kind of weather gets me thinking about warm comfort foods. One of my favorite comfort meals is a Lentil Loaf with Mushroom Gravy, Mashed Potatoes and Greens. YUM! I hope that you enjoy this recipe for Lentil Loaf and DELICIOUS Flour-Free mushroom gravy.
Lentil Loaf with Mushroom Gravy
Serves 4-6
Preparation Time: 10 minutes
Cooking Time: 50 minutes
This recipe calls for cooking lentils from dry, but you can save time by using canned.
1 cup dry brown lentils** or 2 cups canned brown lentils
2 cloves garlic
1/2 cup walnuts
1 cup rolled oats (Gluten Free? Be sure you buy certified gluten free oats)
1 Tablespoon ground flaxseed
1 teaspoon Italian seasoning
1 teaspoon poultry seasoning
1 teaspoon mustard powder
pinch cayenne
2 Tablespoons tomato paste
1 Tablespoon worcestershire
1 Tablespoon tamari or soy sauce
1 Tablespoon olive oil
2 Tablespoons water
Salt and pepper to taste
**Place lentils in 3 cups of water in a saucepan, bring to a boil, then reduce heat and simmer for 35 minutes or until lentils are tender.
Preheat oven to 350F. In a food processor, grind garlic, walnuts, oats, flaxseed and spices. Pulse until it is well ground. Add remaining ingredients, including cooked lentils and a sprinkle of salt and pepper. Pulse until well mixed, stopping to scrape down the sides as needed. Spread into a greased loaf pan and bake, covered, for 35 minutes. Remove cover and bake another 15 minutes. Let stand a few minutes before cutting and serving.
Flour Free Mushroom Gravy
1 Tablespoon olive oil
8 oz cremini mushrooms, sliced
2 cloves garlic, minced
1 teaspoon dried thyme
sprinkle of salt and black pepper
1/2 cup vegetable stock
2 Tablespoons arrowroot powder
2 Tablespoons tamari
2 1/2 cups vegetable broth
1/4 cup nutritional yeast
In a medium size saucepan, heat oil and add sliced mushrooms, garlic, thyme, salt, and pepper and cook, stirring occasionally, for 5 minutes, or until mushrooms shrink and release liquid. In a small bowl, whisk together 1/2 cup vegetable stock and arrowroot powder until dissolved. Add arrowroot mixture, tamari and vegetable broth to the saucepan, bring to a boil, lower heat, and simmer, stirring occasionally, for 15 minutes or until thickened. Right before serving, whisk in nutritional yeast until it dissolves and serve.
This recipe is from my weekly meal plan. Every week, you get 4 healthy recipes, an organized shopping list and coupons to New Leaf Community Market. You can try it FREE for 30 days by clicking here.
Until Next Time, Eat Well, Be Well, and LOVE Every Bite! ~Jennifer
Comments
8 Responses to “It is Raining and I want Lentil Loaf!”
Leave a Reply
My recipes are featured in…
T-Shirts!
You asked for 'em and now they're finally here! Nourishing Nutrition T-Shirts!
Have been so in to experimenting with mushrooms lately. That gravy sounds fantastic!
i absolutely LOVE this lentil loaf, it’s so flavorful and satisfying! the gravy is equally delicious, i could eat it all by itself.
THanks Lauren! I agree….mushroom gravy is good on EVERYTHING!!!
Thanks Meghan! Let me know how you like it!
We tried the stuffed kale–so impressed with that one–unique concept & tasty too! Also have got to tell you my son loves all the soups we make of yours. He is a flavor enthusiast now. Thanks!
I am loving the way the lentil loaf sounds. I so want to catch your broadcast, but I can’t get it tuned in. Are the shows archived somewhere?
Hi Tara!
The shows will be available as podcasts at greenteandhoneyradio.com and on Itunes
Thanks for listening!
Just made a giant pot of the vegetable sauce over brown rice (from meal plan 5/21). So delicious! I could hardly get my nose out of the pot while it was cooking…it just smelled so amazing. And, the best thing..it tasted just as good as it smelled!