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  • Lentil Loaf With Herbed Gravy And Mashed Potatoes

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    Lentil Loaf With Herbed Gravy And Mashed Potatoes
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1/3 c. whole wheat pastry flour
    • 1 c. soy lowfat milk
    • 1 Tbsp. Soy sauce
    • 1 c. water
    • 1/2 tsp sea salt
    • 1 1/2 Tbsp. safflower oil or possibly canola oil
    • 1 tsp dry sage crushed
    • 1/4 tsp thyme
    • 1/4 tsp marjoram
    • 1 pch black pepper
    • 4 med baking potatoes cubed (skins on or possibly off)
    • 1/3 c. soy lowfat milk
    • 1 quart water
    • 1/2 tsp Sea salt sprinkle black pepper
    • 1/2 c. lentils rinsed
    • 1 1/2 c. cooked basmati rice
    • 2 x cloves garlic chopped
    • 2 1/2 c. water or possibly vegetable broth
    • 3/4 tsp Dry basil
    • 3/4 tsp dry parsley
    • 1 sm red onion finely minced
    • 1 stalk celery thinly sliced
    • 1 sm carrot thinly sliced or possibly diced
    • 1 c. bread crumbs
    • 1 Tbsp. Dijon mustard
    • 2 tsp canola oil or possibly safflower oil

    Directions

    1. ** Original Recipe called for 2 tbs soy margarine to be added to the potatoes, but I do not use it and the potatoes are still wonderful!
    2. Mashed Potatoes
    3. Bring water to boil and add in potatoes. Reduce heat and cook till potatoes are soft and easily pierced with a fork (about 15 min). Drain well and place in medium mixing bowl. Add in soy margarine, salt, pepper and Soy Dream. Using an electric or possibly hand mixer, mash potatoes till thick, smooth and creamy. Adjust seasonings to taste. Serve topped with Herbed Gravy.
    4. Lentil Loaf:In medium saucepan, combine lentils and vegetable broth or possibly water and bring to a full boil. Reduce heat, cover and simmer for 30 min. Ad 3/4 teaspoon salt, then continue simmering for about 15 min or possibly till lentils are soft and the water has been absorbed.
    5. In a small pan, saute/fry onions in oil till translucent/soft. Add in celery and carrots, cover and cook for 5 min. Pour vegetables into a mixing bowl and combine with bread crumbs, rice, lentils, and seasonings. Place mix in a 9 x 5 x 3 loaf pan lightly sprayed with non-stick cooking spray. Spread a thick layer of Mashed Potatoes on top. Bake uncovered for 30 min. Cut into thick slices and serve with generous amount of Herbed Gravy.
    6. Herbed Gravy:In a 2 qt saucepan, heat oil over medium heat. Add in flour, and stir often for two min. Remove from heat and allow to cold for several min. In a separate bowl, combine remaining ingredients. Whisk together with the flour/oil, half at a time to avoid lumping. Bring to boil over medium heat, stirring often. Reduce heat to low and cook for 10 - 15 min, stirring occasionally. If gravy seems too thick, simply whisk in additional water, one Tbs. At a time till desired consistency is reached.
    7. Adjust salt and pepper to taste. Gravy will thicken as it cools. Stores well in the refrigerator for several days. To serve at a later time, reheat slowly over a medium flame, making sure to stir well. Add in a Tbs. Or possibly two of water if necessary.
    8. Yield: 1 1/2 - 2 c.
    9. Serving Ideas : Serve with Lentil Loaf

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