This lentil loaf recipe comes from Ann Gentry, the owner of Real Food Daily, Southern California’s famed organic plant-based restaurant chain. It takes a bit of time, like most holiday food does, but it’s flavour is impressive. I remember the first time I shared this recipe with a friend she told me later that she couldn’t stop eating it out of the bowl before she even got it into the oven. It’s really that good! You can double the batch and freeze the extra for another time. Serve with ‘The Best Darned Gravy I’ve Ever Had‘ for a holiday meal you are sure to make many times over.
Preheat your oven to 375F (190C). Peel your butternut squash, cut it into 1 1/2 inch cubes and toss with 2 tbsp of olive oil and 1/2 tsp of salt. Roast on a parchment lined pan for about 50 minutes or until the squash is very soft. 
While it’s still hot transfer it to a food processor and puree until it’s smooth and creamy.
Meanwhile bring about 6 cups of water to a boil and add your barley. Cover and simmer gently for 10 minutes and then add your brown lentils for another 35 minutes. Drain very well when done.
Heat 1 tbsp of oil in a frying pan over medium heat and add the onion and garlic and saute for about a minute. Add the celery, carrot, rosemary, thyme, and oregano and saute until the veggies are tender about 7 minutes.
Combine your cooked lentils and barley, sautéed veggies, oats, parsley, almonds, miso diluted in water, pureed squash and remaining 1/2 tsp salt in a large bowl. Mix well. Coat an 8 inch metal pan (or use two loaf pans) with the remaining oil and transfer the mix to the prepared pan. Bake until heated through and golden brown around the edges around 45 minutes.
Cut the loaf into squares and transfer to plates. Spoon ‘ The Best Darned Gravy I’ve Ever Had‘ (not pictured) over and serve.
Adapted from Gentry, Ann. ‘Lentil Loaf with Savory Gluten Free Gravy’. Vegan Family Meals
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- ⅓ butternut squash peeled and cut into 1-2 inch chunks.
- 3½ tbsp olive oil
- 1 tsp salt
- 6 cups water
- 1 cup dried green/brown lentils
- 1 cup pearl barley
- 1 large onion chopped
- 4 cloves garlic, minced
- 2 celery stalks, diced
- 1 medium carrot, peeled and diced
- 2½ tbsp chopped fresh rosemary
- 1½ tbsp chopped fresh thyme
- 1½ tsp chopped fresh oregano
- 1 cup rolled oats
- ¾ cups minced fresh parsley
- ½ cup whole almonds finely chopped
- ¼ cup white miso paste diluted in 3 tbsp water
- One recipe of 'The Best Darned Gravy I've Ever Had'.
- Preheat your oven to 375F (190C).
- Peel your butternut squash, cut them into 1½ inch cubes and toss with 2 tbsp of olive oil and ½ tsp of salt.
- Roast on a parchment lined pan for about 50 minutes or until the squash is very soft.
- While it's still hot transfer it to a food processor and puree until it's smooth and creamy.
- Meanwhile bring about 6 cups of water to a boil and add your barley.
- Cover and simmer gently for 10 minutes and then add your brown lentils for another 35 minutes.
- Drain well when done.
- Heat 1 tbsp of oil in pan over medium and add onion and garlic and saute for about a minute.
- Add celery, carrot, rosemary, thyme, and oregano and saute until veggies are tender about 7 minutes.
- Combine your cooked lentils and barley, sautéed veggies, oats, parsley, almonds, miso diluted in water, pureed squash and remaining ½ tsp salt in a large bowl. Mix well.
- Coat an 8 inch metal pan (or use two loaf pans) with remaining oil and transfer mix to pan.
- Bake until heated through and golden brown around the edges around 45 minutes.
- Cut loaf into squares and transfer to plates.
- Serve with 'The Best Darned Garvy I've Ever Had' to serve.
Are you using 2lb of squash or 1/3 of a 2lb squash?
Sorry, that wasn’t clear. I’ve updated the recipe to say 1/3 of a butternut squash.
The gravy is good enough to drink!
I have to agree that this gravy comes by its name honestly!! It is absolutely delicious and is perfect with the lentil loaf!!