Yummy Lentil Loaf

Did you know that lentils are a fantastic source of iron?  Lentils are also a great source of protein and fibre and help to stabilise blood sugar levels.

Here’s a recipe using lentils that might inspire you.

Lentil Loaf

 

2 cups of brown lentils (soaked the night before)

2 bay leaves

2 tbsp of olive oil

1 large or 2 small leeks trimmed and washed thoroughly and finely chopped

2 cloves of garlic finely chopped

Pinch of sea salt

1 tbsp of finely chopped sage or ½ tsp of dried

Tsp of fresh rosemary or ½ tsp of dried

Tsp of fresh thyme or ½ tsp of dried

Tsp of grated lemon zest

1 cup of fresh bread or rice crumbs

1-2 tbsp of tamari or soy sauce

1 tsp of Dijon mustard

1 tbsp of lemon juice

A handful of basil finely chopped

 Mushroom gravy

 8 fresh Shitake or field mushrooms

2 tsp of olive oil

Pinch of sea salt

2 cloves of garlic finely chopped

2 tbsp plain or corn flour

1 tbsp of soy sauce

1 tsp of Dijon mustard

 To make the lentil loaf

 Discard grit from lentils, rinse thoroughly.

Place lentils and bay leaves in a large saucepan with 4 cups of water (less is required for tinned lentils).

Bring to boil over high heat and simmer 2-3 minutes.

Skim off foam that rises to surface.

Reduce heat, cover and simmer for 30-45 minutes or under lentils are tender.

At the end add a little more water or uncover and boil rapidly until the water is gone and lentils are tender.

Discard bay leaves.

Heat tbsp of olive oil in fry pan an add leeks and sea salt.

Sautee for one minute.

Add garlic, sage, rosemary and thyme and lemon zest. Sautee for 5 minutes or until leek is tender.

Preheat oven to 220 degrees celcius.

Grease a 20 x 10cm loaf tin.

Combine leek mixture with lentils (to the lentil pot).

Add bread crumbs, soy sauce, mustard, basil and lemon juice – mix well.

Spoon mixture into tin and smooth over top.

Drizzle top with remaining olive oil.

Bake for 35-40 minutes until top is crispy.  Make sure lentils aren’t soggy.

 To make gravy

 Slice up mushrooms.

Sautee with olive oil and sea salt for two minutes.

Add garlic and cook until mushrooms have wilted.

Add flour and cook for another minute.  Add more olive oil if flour gets too sticky.

Whisk the cooking flour mixture, slowly drizzling in water (1 cup) with other hand.

When lump free add soy sauce and simmer over low heat for another 5 minutes.

Add mustard and stir well.

 Serve warm loaf with gravy on top and mashed sweet potato (with olive oil and a pinch of sea salt added to it) and steamed green vegetables.

 

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