Red Lentil Roast (gluten-free, soy-free)
Dec. 16th, 2004 10:24 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
rootofnewtI have no idea what brand of lentils I found this recipe on. It's on cellophane, so I know it came with a package of lentils, but I normally buy mine in bulk.
Anyhow, here's a lovely recipe.
Red Lentil Roast
1 1/2 c red lentils
2 c water
1 c chopped onions
1 clove garlic, chopped
1/4 cup vegetable oil (optional) I used safflower, as usual
1 1/2 c grated cheese I used a mix of sharp white cheddar and mozzarella
1 egg or egg substitute, beaten
1 t parsley flakes I skipped those, but I did add a pinch of oregano
1/4 tsp thyme
1 tsp salt (optional)
dash of nutmeg as if. I added a dash of sumakh, however
Rinse lentils and simmer in water (covered) until soft (about 25 minutes). Do not drain. Sauté onions and garlic in oil until lightly browned. Mix all ingredients together and turn into a well-oiled oven dish. Bake at 375°F for 35-40 minutes. Serve hot with gravy.
I used a loaf pan. I made gravy from vegetable broth, which I heated to a boil in the microwave, then slowly added potato flour, whisking well until the gravy was appropriately thickened. Heatened up again briefly, stirred, and poured.
It's very tasty. The cheese is necessary. I suppose those of you who don't do cheese could do a yeast-cheese substitute, but really--the cheese makes the whole thing come together and taste rich and savory.
Anyhow, here's a lovely recipe.
Red Lentil Roast
1 1/2 c red lentils
2 c water
1 c chopped onions
1 clove garlic, chopped
1/4 cup vegetable oil (optional) I used safflower, as usual
1 1/2 c grated cheese I used a mix of sharp white cheddar and mozzarella
1 egg or egg substitute, beaten
1 t parsley flakes I skipped those, but I did add a pinch of oregano
1/4 tsp thyme
1 tsp salt (optional)
dash of nutmeg as if. I added a dash of sumakh, however
Rinse lentils and simmer in water (covered) until soft (about 25 minutes). Do not drain. Sauté onions and garlic in oil until lightly browned. Mix all ingredients together and turn into a well-oiled oven dish. Bake at 375°F for 35-40 minutes. Serve hot with gravy.
I used a loaf pan. I made gravy from vegetable broth, which I heated to a boil in the microwave, then slowly added potato flour, whisking well until the gravy was appropriately thickened. Heatened up again briefly, stirred, and poured.
It's very tasty. The cheese is necessary. I suppose those of you who don't do cheese could do a yeast-cheese substitute, but really--the cheese makes the whole thing come together and taste rich and savory.
