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Lentil Loaf with Mashed Potato Topping & Herbed Gravy Recipe

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This recipe for Lentil Loaf with Mashed Potato Topping & Herbed Gravy, by , is from Nellie to New and 8 In Between -- Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jennifer
Added: Monday, September 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. brown lentils (rinsed)
1 1/2 cooked brown basmati rice
2 cloves garlic minced
2 1/2 c. vegetable broth
3/4 tsp. sea salt
2 tsp. dried basil, parsley (each)
3 c. Herbed Gravy
1 small red onion, finely chopped
1 stalk celery, thinly sliced
1 small carrot, diced
1 c. bread crumbs
1 tbsp. dijon mustard
2 tsp. canola or safflower oil
1-2 eggs lightly beaten

Directions:
Directions:
In a medium saucepan, combine lentils and vegetable broth and bring to a full boil. Reduce heat, cover and simmer for 30 mins. Add 3/4 tsp. salt, then continue simmering for about 15 mins. or until lentils are soft and the water has been absorbed.
In a small pan, sauté 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, seasonings and eggs; mix well. Place mixture in a lightly oiled 9x5x3 loaf pan. Spread a thick layer of mashed potatoes on top. Bake uncovered for 30 minutes. Cut into thick slices and serve with generous amounts of Herbed Gravy

Number Of Servings:
Number Of Servings:
6

 

 

 

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