Red Lentil Chickpea Loaf With Mushroom Gravy Recipes

RED LENTIL LOAF

Steps:

• Rinse lentils. Put them in a medium saucepan. Add water just to cover and a good pinch of salt. Bring to a boil high, then reduce heat to a simmer. Cook for about 30 minutes, until very soft. Drain well.
• Meanwhile, put 3 tablespoons olive oil in a skillet over medium-high heat. Add onion and cook, stirring, until softened, about 5 minutes. Add cumin, garlic and carrots, seasoning mixture well with salt and pepper. Add lemon zest and juice, and cayenne.
• Transfer drained red lentils and onion mixture to the bowl of a food processor. Pulse until it's the consistency of soft mashed potato, a bit lumpy. The mixture should be bright, peppery, lemony and well salted. Taste and adjust seasoning.
• In a small bowl, beat the eggs with a fork. Add the cilantro and beat together. Pour egg mixture into lentil mixture and pulse to incorporate. Add oats and mix in.
• Heat oven to 375 degrees. Lightly grease a loaf pan with olive oil. Lay a wide strip of parchment paper into the pan, leaving an overhang on two sides to help in removing cake later. Pour lentil mixture into the pan, smoothing the top. Fold excess parchment over the top. Bake until nicely browned, about 1 hour. Remove from pan and let cool. (The loaf is easier to cut if cooled.) Cut into 1-inch slices.
• In a small bowl, mix together yogurt and cucumbers, and season with salt. Warm the slices up briefly in a 350-degree oven, if desired. Even better: Griddle the slices with a bit of oil in a nonstick or cast-iron pan until crisp and golden on both sides. Or simply serve at room temperature.
• Spoon yogurt-cucumber sauce over each slice and sprinkle with scallion, dill and red-pepper flakes. Drizzle with extra-virgin olive oil, if you wish.

LENTIL LOAF WITH MUSHROOM GRAVY

Steps:

• Lentil Loaf:
• Preheat oven to 375˚. Cook the lentils in 1 quart of simmering water until tender about 15-20 minutes. Drain.
• cook rice and reserve 1/2 cup.
• Chop the onions and carrots and mix together the cooked lentils, cooked rice, bread crumbs, oil, 3 T. tamari, sage, thyme, curry, egg whites, and ½ cup of broth.
• Oil the loaf pan and fill it with the lentil mixture, patting down well. Bake covered 30 minutes. Uncover and bake another 30 minutes. Remove from oven and place tomato slices on top and sprinkle with sesame seeds. Place back in the oven and bake a final 15 minutes.
• Remove from oven cool 15 minutes before slicing and topping with the musroom gravy.
• Mushroom Gravy:.
• Heat 1 T. olive oil in sauté pan. Add mushrooms and 1 cup of onions, sauté until the mushrooms are browned and the onions are tender, about 8 minutes. Add the minced garlic and cook 1 minute longer. Add remaining broth and tamari. Bring to a simmer. Mix flour and cold water, mix until smooth and lumps are gone and add it to the pan. Cook until thick and bubbly.