Chef Brian Salter

Lentil Loaf with Vegetable Sauce

Name: Lentil Loaf with Vegetable Sauce
Prep time: 25 min
Cook time: 1 h 18 min
Total time: 1 h 43 min
Yield: 1
Cuisine: American
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 (use green pepper); 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 carrot, 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

Rated 5.0 stars by 1 users

Cuisine

American

Servings

1 loaf

Prep Time

25 minutes

Cook Time

1 hour 30 minutes

Image of Lentil Loaf with Vegetable Sauce

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 (use green pepper)
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

Vegetable Sauce

1 small organic yellow onion, diced
2 organic celery stalks, diced
1 organic carrot, 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

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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 (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.

Recipe Note

Optional: add fresh diced tomatoes at the beginning of cooking for extra flavor and color.

Lentil Loaf with Vegetable Sauce