- 4 cups water
- 1 cup lentils, uncooked
- 1/2 cup very finely chopped onions
- 1/2 cup very finely chopped celery
- 1/4 cup plus 2 tablespoons finely chopped walnuts
- 5 slices whole wheat bread, crumbled (1 0z. slices)
- 2 egg whites
- 1 8-oz can tomato sauce
- 1/2 tsp garlic powder
- 1/2 tsp ground sage
- 1/4 tsp salt
- 1/4 tsp pepper
Bring water to a boil in a medium saucepan. Add lentils, cover, and cook on low heat 45 minutes. Drain.
Preheat oven to 350.
Lightly oil a 4 x 8-inch loaf pan.
In a large bowl, combine cooked lentils with remaining ingredients. Mix well. Place mixture in prepared pan and press down firmly with the back of a spoon.
Bake, uncovered, 45 minutes.
Let stand 10 minutes, then invert onto a serving plate. Cut into slices to serve.
(From the Lean and Lucious Meatless Cookbook)
I didn't have any celery, and I used fresh chopped garlic instead of the garlic powder. I also used dried breadcrumbs and oatmeal instead of the bread. Used a flax and water substitution for the eggs.For the gravy I heated 4 cups of water and added 4 Tbs of "chicken" flavored broth powder and whisked together. I heated 4 Tbs of olive oil and added approx 6 tbs of flour and whisked then slowly added the broth a little at a time until thick and added salt, pepper, granulated garlic and some thyme. I think next time I wil use Earth Balance-the olive oil taste was a little strong.
Washed and dried the fingerling potatoes and cut in half. Mixed with olive oil, oregano, rosemary and thyme. Roasted in the oven until soft on inside, slightly crisp on the outside and topped with salt and pepper.
Served with salad.