Lentil Loaf with Vegetable Sauce
By Chef Brian Salter


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


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 loaf 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, invert onto a plate, 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.


Add fresh diced tomatoes at the beginning of cooking for extra flavor and color.