Lentil Loaf with Cashew Gravy

By Hklbrries

Ingredients

• Lentil Loaf:
• 1 1/2 cups cooked lentils
• 1 1/2 cups cooked brown rice
• 1/2 cup peas, cooked
• 1 egg, beaten
• 1/2 cup whole grain bread crumbs
• 1/2 cup finely ground nuts (raw cashews, almonds, or pecans)
• 1/4 cup rolled oats
• 1/4 cup finely ground sunflower seeds
• 1/4 cup chopped onion
• 4 tbsp safflower oil
• 2 tbsp tomato paste
• 1/2 tsp dried sage
• 1/2 tsp celery seed
• 1 clove garlic, minced
• 2 tbsp sesame seeds
• Cashew Gravy (below)
• 1/3 cup chopped parsley
• Cashew Gravy:
• 2 cups water
• 1/2 cup raw cashews
• 1 tbsp soy sauce
• 1 tbsp sesame oil

Details

Servings 6

Preparation

Step 1

Lentil Loaf:

Preheat oven to 350 F. Oil a 9-by-5-inch loaf pan.

In a large bowl, combine all ingredients except sesame seeds, gravy, and parsley. Stir until well blended.

Spoon the mixture into the loaf pan. Sprinkle with sesame seeds.

Bake until loaf is firm and top is lightly browned, about 45 minutes.

Serve topped with Cashew Gravy and garnished with chopped parsley.

Leftover Lentil Loaf is delicious in cold or hot sandwiches.

Cashew Gravy:

In a food processor or blender, combine the water, cashews, soy sauce, and sesame oil. Process until the mixture is very smooth.

Transfer the mixture to a medium-size saucepan. Cook over medium heat, stirring constantly, until the mixture thickens, about 5 minutes.

Serve warm over Lentil Loaf.

Yield: About 2 1/4 cups