(want gravy? This recipe is great for this too!)
- 1½ cup green lentils, rinsed
- 3 cups veggie broth or spring water
- 1 small yellow onion, chopped
- 1 small shallot, chopped
- 2 small carrots, chopped
- 8 oz mushrooms, wiped and chopped
- 1 stalk celery, thin sliced
- ½ cup chickpea flour
- 1 flax egg (1 tsp flax, 3 tsp of water, let sit in the cold fridge for 10 minutes and then use immediately)
- 1 tsp pink himalayan sea salt
- ½ tsp black pepper
- 1 tsp garlic powder (OR equal parts ginger powder and pulverized shallot for garlic replacement)
- 1 tsp smoked paprika
- 1 tsp cumin
- ½ tsp chili powder
- Preheat the oven to 350℉ and line a loaf pan with parchment paper.
- Over high heat, boil 3 cups of water/broth and a pinch of sea salt. Add lentil and bring to a boil. Turn the heat down and place a top over the lentils. Cook down until lentils are soft and the liquid is gone. Remove from heat, add a ¼ teaspoonful each of sea salt, pepper and ½ teaspoonful onion powder, garlic and smoked paprika and stir to mix in the flavors. Add more ¼ more sea salt to taste. Keep the pot covered.
- In a deep pan, over medium heat, sauté onion, shallot and carrots. Add ½ teaspoonful of the spice blend and toss the veggies until softened. Try to get rid of excess moisture.
- Mix the lentils, the veggies and the flax egg in the larger pot. If necessary, add ¼ cup increments of chickpea flour to soak up moisture.
- Pour the batter into the lined loaf pan and then use the back of a spatula or spoon to smooth out the top of the loaf.
- Place the pan in the oven and cook for 50 to 65 minutes.
- When the loaf is done, remove it from the oven and allow it to cool for at least 10 minutes.
- Cut into slices and serve with other sides, dripped with gravy (or dip if you’re not fond of the gravy being out of control).