Ingredients

  • 1½ cp. green lentils
  • ¼ cp. tamari, GF soy sauce, or miso
  • ½ cp. millet or quinoa 
  • 1/3 cp. balsamic vinegar 
  • 2 cloves garlic, minced
  • 4 oz. tomato paste
  • 3-4 chopped scallions
  • 1 tsp. Dijon mustard
  • ½ cup chopped onion
  • 1-2 stalks celery
  • chopped ground pepper to taste
  • Bay leaf & kombu (one inch piece)
  • 1/2 cp. roasted walnuts (optional)

 

Directions

  1. Wash lentils and millet (or quinoa) and place in pot with 3 cp. water, kombu, and bay leaf.
  2. Bring to a boil, reduce heat, and simmer for one hour.
  3. Sauté garlic, onion, scallions, celery, and tomato paste in 1/3 cp. water or small amount of olive oil until soft.
  4. Add to the lentil mixture along with tamari, vinegar, mustard (and chopped walnuts, if desired). Add pepper to taste.
  5. Simmer 10-15 minutes more.
  6. Oil a loaf pan and press the mixture into it.
  7. Bake at 350 degrees for 25 minutes. 

 

Note

  • You may need to adjust the water so that the mixture is very thick after simmering. Millet or quinoa help hold the loaf together. 
  • You can also add a little tahini for a richer taste and to help hold it together.
  • Can also form the mixture into burgers and pan fry, or bake on an oiled cookie sheet at 350 degrees for 12-15 minutes, turning once.