Lentil Loaf with Garlic Mashed Potatoes & Gravy

2 10 2010

 

I have a really hard time saying Lentil Loaf without laughing. I’ve been meaning to blog about this since last week. I’m still eating leftovers of it because this recipe made a shit ton. 4 cups of lentils to 2 cups water, really? That’s what the original recipe called for but there is no way that works, especially if you want some broth leftover. So adjust as you see fit. Besides that, I left out the carrots because I hate the carrots.

It’s a tad bit dry, but I found the perfect solution to that. Gravy. Boat loads of it. The gravy recipe from the Chicago Diner Cookbook is one of my favorite out there and is pretty much intrinsically created to make this dish craveable. Not to mention drinkable. Gravy gravy gravy, gravy the world. Go listen to some Gravy Train!!!! and bake this comfy dish up.

Got back from a trip out to Andover, MA a few days ago and picked up some new craft beers from one of the best liquor stores I’ve ever been too. Fabulous selection and they gave us free Octoberfest glasses! So yeah, time for my Friday night sampling of La Fin Du Monde’s triple fermented beer and the Williams Brothers Seaweed Ale!

Lentil Loaf
Adapted from The Chicago Diner Cookbook

Beans:
2 cups water
1 bay leaf
4 cups lentils (like I said before, this may need to be adjusted)

In a large pot, bring the water, bay leaf, and lentils to a boil. Cook on a low simmer until tender. Save 1 1/2 cups broth.

Grains:
1/2 cup water
1/2 cup bulghur

In a second pot, boil the water and add the bulghur. Stir, cover, and remove from heat.

Vegetables:
1/3 cup sesame seeds
1/3 cup sunflower seeds
1/3 cup walnuts
2 cups diced carrots
2 cups diced onions
2 cups diced celery
2 tbs. oil
2 tsps. sage
2 tsps. thyme
1/2 tsp. salt
1/4 tsp. pepper
1 tb. parsley
1 tb. tamari
2 cups quick-cooking oats

Preheat the oven to 300 degrees. On a sheet pan, toast the seeds & nuts until they become aromatic. Set aside. Increase oven temp to 350. In a large skillet, saute the veggies in the oil until soft. Add the herbs, except the parsley, and cook 10-12 minutes. Stir in the parsley and tamari. Add the toasted seeds & nuts, lentils, bulghur, and oats and stir well. The final mixture may need some of the saved broth if it’s too dry to hold together. Season to taste. Place the loaf in an oiled 4 x 7-in. bread pan (my version made enough for 2 of these), and bake uncovered for 45 minutes. Cover with foil and bake another 20-25 minutes. Serve with mashed potatoes and gravy.

Gravy
Adapted from The Chicago Diner Cookbook

Spice Mix:
2 1/2 cups nutritional yeast
1/3 cup dried parsley
1 1/2 tbs. salt
1 1/2 tbs. dried dill weed
2 1/2 tbs. celery seed
2 1/2 tbs. onion powder
2 tsps. each of basil, oregano, and thyme
1 tsp. rosemary

In a small dry bowl, mix all the ingredients well; store in a dry container.

Roux:
1/3 cup oil (not olive, thinkin canola or soybean)
1/3 cup unbleached flour

Heat the oil in a small saucepan. When hot, gently whisk in the flour, stirring constantly, until the flour develops a nutty aroma. Be careful of burning!! Set aside

Base:
4 cups water or veggie stock
1/3 cup tamari
1/4 cup Spice Mix

In a medium pot, bring all the base ingredients to a high simmer. Gradually whisk in the roux and cook to desired thickness. Add freshly ground black pepper to taste.

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25 10 2010
Tofu Cutlets « Homebrewed & Stewed

[…] and just poured that over the tofu. And right now I might need to refer you to an earlier post. This gravy. I’ll let you in on one of my lesser than sexy moments. Left the gravy on the stove to cool […]

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