Creamy herbed lentils, with a salty crunchy topping and and flavorful mushroom gravy. This is definitely comfort food!
1 medium onion finely chopped
1 teaspoon rubbed sage
4 1/2 cups filtered water
1/4 teaspoon ground black pepper
1 tablespoon extra virgin olive oil
1/4 cup low sodium tamari
1 cup fresh parsley minced
3 cloves garlic minced
1/2 cup fresh basil finely chopped
1 cup raw almonds
3 stalks celery w/ leaves, finely chopped
1/4 cup rolled oats
2 cups dried lentils rinsed
1/2 pound firm tofu crumbled
2 tablespoons fresh thyme finely chopped
2 tablespoons nutritional yeast
1 cup mushroom miso gravy
- Preheat the oven to 350 degrees F. Lightly oil an 8x8-inch baking pan.
- Put 3 1/2 cups of water and the lentils in a large saucepan. Cover and bring to a boil over medium-high heat, then reduce the heat and simmer until the water is absorbed, approximately 60 minutes.
- While the lentils cook, put the tofu, the remaining cup of water, the oats, 1/4 cup of tamari, and pepper in a blender and blend until smooth. Add the parsley, basil, thyme, and sage and pulse just enough to mix. Transfer to a large bowl.
- Heat the olive oil in a large frying pan over medium-high heat. Add the celery, onion, and garlic and cook until softened, about 6 minutes. Remove the pan from the heat and add the tofu mixture from the blender into the pan.
- When the lentils are cooked, add them to the pan with the tofu/vegetable mixture in the pan, and stir to combine.
- Press the mixture firmly into the prepared pan, and bake for 15 minutes.
- Meanwhile, put the almonds, nutritional yeast, and tamari in a food processor and pulse to coarsely chop.
- Sprinkle the topping over the top of the lentil loaf and bake for 15 minutes more.
- Let the loaf cool for 10 minutes before cutting into squares. Serve with Mushroom Miso Gravy.
- Serve w/ something green and crunchy like green beans, a salad or cucumbers.
- This firms up nicely in the fridge.
- Serves 8