- Rating:
- Servings:
- 2
- Difficulty:
- Easy
- Total Time:
- Recipe By:
- Brian Salter
Ingredients
- 1 1/2 cups Steamed Lentils
- 1 Tablespoon Olive Oil
- 1 cup Organic Celery diced
- 1 teaspoon Chopped Garlic
- 1 large Organic Yellow Onion chopped
- 1 Organic Bell Pepper diced
- 1/2 cup Skim Milk
- 1 1/2 cups Organic Tomatoes crushed
- 1 tablespoon Sage
- 1/2 cup Whole Wheat Flour
- 2 teaspoons Salt
- 1 cup Ketchup
Vegetable Sauce
- 1 small Organic Yellow Onion diced
- 2 Organic Celery Stalks diced
- 1 Organic Carrots diced
- 1 teaspoon Thyme chopped
- 1 tablespoon Chopped Garlic
- 1 1/2 cups Vegetable Stock
- 2 tablespoons Cornstarch
- 2 tablespoons Water
- Salt and Fresh Ground Black Pepper to taste
Directions
Bring lentils to room temperature. In a skillet over medium high heat, add celery, green peppers, garlic and onions with oil and cook until soft. Break up steamed lentils and add to pan. Simmer about 5 minutes until soft.
Drain well and place in a large mixing bowl. Mix crushed tomatoes and milk into lentil mixture.
Gradually fold in flour and salt. Chef Brian said ''please handle delicately; you can destroy all your hard work if you are too heavy handed''.
Pour into a 13x9'' pan and bake at 350° for 45 minutes, or until firm.
Remove temporarily, pouring catsup over the top, and then return loaf to the oven for 15 minutes until glazed.
Remove from oven, slice and serve with vegetable sauce on top.
Vegetable Sauce:
In a non-stick skillet or sauce pan at low-medium heat, cook the first 5 ingredients, adding a small amount of stock if necessary.
Add remaining stock and bring to a boil. Mix the corn starch with the water (making a ''slurry'') and whisk into the mixture in the sauce pan, stirring constantly until thickened.
Season with salt & fresh ground pepper to taste.
Optional:
Add fresh diced tomatoes at the beginning of cooking for extra flavor and color.
