• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Lentil Loaf With Herbed Gravy And Mashed Potatoes

  • Recipe Submitted by on

Category: Potatoes, Vegetarian

 Ingredients List

  • HERBED GRAVY 1/3 c whole wheat pastry flour
  • 1 c soy milk
  • 1 tb Soy sauce
  • 1 c water
  • 1/2 ts sea salt
  • 1 1/2 tb safflower oil; or canola oil
  • 1 ts dried sage; crushed
  • 1/4 ts thyme
  • 1/4 ts marjoram
  • 1 pn black pepper
  • ~-----------------------------MASHED POTATOES------------------------------
  • 4 md baking potatoes; cubed
  • : -(skins on or off)
  • 1/3 c soy milk
  • 1 qt water
  • 1/2 ts Sea salt
  • : sprinkle black pepper
  • ~-------------------------------LENTIL LOAF--------------------------------
  • 1/2 c lentils; rinsed
  • 1 1/2 c cooked basmati rice
  • 2 cloves garlic; minced
  • 2 1/2 c water; or vegetable broth
  • 3/4 ts Dried basil
  • 3/4 ts dried parsley
  • 1 sm red onion; finely chopped
  • 1 stalk celery; thinly sliced
  • 1 sm carrot; thinly sliced or
  • : -diced
  • 1 c bread crumbs
  • 1 tb Dijon mustard
  • 2 ts canola oil; or safflower oil
  • ** Original Recipe called for 2 tbs soy maragarine to be added to the
  • pototes, but I don't use it and the potatoes are still wonderful!
  • Mashed Potatoes
  • Bring water to boil and add potatoes. Reduce heat and cook until potatoes
  • are soft and easily pierced with a fork (about 15 minutes). Drain well and
  • place in medium mixing bowl. Add soy margarine, salt, pepper and Soy Dream.
  • Using an electric or hand mixer, mash potatoes until thick, smooth and
  • creamy. Adjust seasonings to taste. Serve topped with Herbed Gravy.
  • Lentil Loaf:
  • In medium saucepan, combine lentils and vegetable broth or water and bring
  • to a full boil. Reduce heat, cover and simmer for 30 minutes. Ad 3/4 tsp.
  • salt, then continue simmering for about 15 minutes or until lentils are
  • soft and the water has been absorbed.
  • In a small pan, saute onions in oil until translucent. Add celery and
  • carrots, cover and cook for 5 minutes. Pour vegetables into a mixing bowl
  • and combine with bread crumbs, rice, lentils, and seasonings. Place mixture
  • 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
  • minutes. Cut into thick slices and serve with generous amount of Herbed
  • Gravy.
  • Herbed Gravy: In a 2 quart saucepan, heat oil over medium heat. Add flour,
  • and stir often for two minutes. Remove from heat and allow to cool for
  • several minutes. 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
  • minutes, stirring occasionally. If gravy seems too thick, simply whisk in
  • additional water, one Tbs. At a time until desired consistency is reached.
  • 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 a Tbs. Or two of
  • water if necessary. Yield: 1 1/2 - 2 cups
  • Per serving: 551 Calories; 12g Fat (20% calories from fat); 20g Protein;
  • 94g Carbohydrate; 0mg Cholesterol; 1059mg Sodium Food Exchanges: 5 1/2
  • Starch/Bread; 1 Lean Meat; 1 Vegetable; 2 Fat
  • Serving Ideas : Serve with Lentil Loaf
  • Recipe by: VegSource Newsletter: Vol. 1, No. 2+
  • Posted to EAT-LF Digest by "Ellen C." on Oct 1, 1998,
  • converted by MM_Buster v2.0l.


Recipe via Meal-Master (tm) v8.05

Title: Lentil Mince
Categories: None
Yield: 1 Servings

1 Onion finely chopped
1 lg Carrot finely chopped
3 Sticks celery finely chopped
4 oz Red lentils
1 cn (7oz) tomatoes; add to pan
-and chop up
1 pt Stock made with 2
-stock/bouillon cubes; (veg)
1 tb Soy sauce
Freshly ground black pepper
Herbs & spices to taste; I
-used 1 teaspoon each of
-dried oregano and basil

Place chooped vegetables in a large pan with a lid season with salt and
pepper.Cook until soft in about 1/4 pint of stock.

Add all remaining ingredients cover and cook for about 20 mins until tender
and at a consistency to your taste.

Serve as a topping for a baked potato or with mashed potatoes and a green
vegetable, with pasta and grated fat free cheese or layered in a lasagne.

I served it over some steamed vegetables and it was delicious.

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