Lentil Loaf with Classic Onion Gravy
Prep Time
Serves
Cooking Mode
1 tbsp olive oil
1 onion, finely chopped
3 cloves garlic, minced
1 tbsp finely chopped fresh rosemary
2 cans canned lentils, drained and rinsed, divided
½ cup reduced sodium, gluten-free vegetable broth
⅔ cup rolled oats
3 tbsp ground flax
3 tbsp tamari or gluten-free soy sauce
2 tbsp tomato paste
1 tbsp Dijon mustard
2 eggs, beaten
2 green onions, thinly sliced on the bias
Onion Gravy:
2 onions, thinly sliced
3 cloves garlic, whole
1 tbsp finely chopped rosemary
2 tbsp olive oil
1 cup reduced sodium, gluten-free vegetable broth
1 tbsp Dijon mustard
1 tbsp tamari or gluten-free soy sauce
1 tbsp olive oil
1 onion, finely chopped
3 cloves garlic, minced
1 tbsp finely chopped fresh rosemary
2 cans canned lentils, drained and rinsed, divided
½ cup reduced sodium, gluten-free vegetable broth
⅔ cup rolled oats
3 tbsp ground flax
3 tbsp tamari or gluten-free soy sauce
2 tbsp tomato paste
1 tbsp Dijon mustard
2 eggs, beaten
2 green onions, thinly sliced on the bias
Onion Gravy:
2 onions, thinly sliced
3 cloves garlic, whole
1 tbsp finely chopped rosemary
2 tbsp olive oil
1 cup reduced sodium, gluten-free vegetable broth
1 tbsp Dijon mustard
1 tbsp tamari or gluten-free soy sauce
Directions
1Preheat oven to 375°F (190°C). Line 9 x 5-in. (23 x 13-cm) loaf pan with parchment paper. Heat oil in skillet set over medium heat. Cook onions, garlic and rosemary 3 to 5 min., until softened; set aside. Puree half the lentils in food processor with broth until coarsely ground.
2In Large bowl, mix together ground lentils, remaining lentils, onion mixture, oats, ground flax, tamari, tomato paste, mustard and eggs. Press into prepared loaf pan. Bake 45 to 50 min. until golden brown and loaf starts to shrink from the sides.
3Meanwhile, make the gravy. Stir together onions, garlic, rosemary and oil in small baking dish (about 8-in./20-cm square). Bake in same oven as loaf, stirring occasionally, 45 to 50 min. until onions are golden brown and tender. Place onion mixture, broth, mustard and tamari in blender and puree until smooth. Pour into small saucepan and bring to a boil. Reduce heat to medium-low. Simmer 5 min. until thick and flavourful.
4After loaf is baked, cool in pan 10 to 15 min. before turning out onto serving dish. Slice and serve with gravy, sprinkled with green onions.
Tips
1
Brush loaf with ketchup before baking for a kid-friendly version. Serve with additional ketchup on the side, saving the onion gravy for the adults.
Disclaimer
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Personal Note
Personal Note
