An absolutely delicious savoury loaf perfect for holiday gatherings.
Website: WhatTheHeckDoIEatNow.com
Adapted From: Gentry, Ann. 'Lentil Loaf with Savory Gluten Free Gravy'. Vegan Family Meals.
Serves: 6
Ingredients
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'.
Instructions
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.
Recipe by WHAT the HECK do I eat NOW at http://whattheheckdoieatnow.com/2015/12/20/festive-lentil-loaf/