Lentil Loaf With Mushroom Gravy Recipe

Name: Lentil Loaf With Mushroom Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Lentil Loaf; 2/3 cup dry lentils; 1 cup whole wheat bread crumbs; 1/2 cup celery, minced; 1 1/2 cups onions, diced fine (reserve 1 cup for the gravy); 3 -4 tablespoons olive oil; 6 tablespoons tamari soy sauce (reserve 3 T. for the gravy); 1/2 cup brown rice, cooked; 1/4 teaspoon sage; 3/4 teaspoon thyme; 1 teaspoon curry powder; 2 egg whites; 1 1/2 cups vegetable broth; 1 tomatoes, sliced; 1 tablespoon sesame seeds; Mushroom Gravy; 1 lb mushroom, sliced; 2 -3 garlic cloves, minced; 2 tablespoons cold water; 2 tablespoons whole wheat pastry flour

Servings: persons

Lentil Loaf
2/3 cup dry lentils
1 cup whole wheat bread crumbs
1/2 cup celery, minced
1 1/2 cups onions, diced fine (reserve 1 cup for the gravy)
3 -4 tablespoons olive oil
6 tablespoons tamari soy sauce (reserve 3 T. for the gravy)
1/2 cup brown rice, cooked
1/4 teaspoon sage
3/4 teaspoon thyme
1 teaspoon curry powder
2 egg whites
1 1/2 cups vegetable broth
1 tomatoes, sliced
1 tablespoon sesame seeds
Mushroom Gravy
1 lb mushroom, sliced
2 -3 garlic cloves, minced
2 tablespoons cold water
2 tablespoons whole wheat pastry flour

1
Lentil Loaf:
2
Preheat oven to 375˚. Cook the lentils in 1 quart of simmering water until tender about 15-20 minutes. Drain.
3
cook rice and reserve 1/2 cup.
4
Chop the onions and carrots and mix together the cooked lentils, cooked rice, bread crumbs, oil, 3 T. tamari, sage, thyme, curry, egg whites, and 1/2 cup of broth.
5
Oil the loaf pan and fill it with the lentil mixture, patting down well. Bake covered 30 minutes. Uncover and bake another 30 minutes. Remove from oven and place tomato slices on top and sprinkle with sesame seeds. Place back in the oven and bake a final 15 minutes.
6
Remove from oven cool 15 minutes before slicing and topping with the musroom gravy.
7
Mushroom Gravy:.
8
Heat 1 T. olive oil in saute pan. Add mushrooms and 1 cup of onions, saute until the mushrooms are browned and the onions are tender, about 8 minutes. Add the minced garlic and cook 1 minute longer. Add remaining broth and tamari. Bring to a simmer. Mix flour and cold water, mix until smooth and lumps are gone and add it to the pan. Cook until thick and bubbly.

1067

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Lentil Loaf, 2/3 cup dry lentils, 1 cup whole wheat bread crumbs, 1/2 cup celery, minced, and more.

Yes, Lentil Loaf With Mushroom Gravy falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lentil Loaf With Mushroom Gravy

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions