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