lentil_loaf.rst

Ingredients

For the loaf:

• 250 g lentils
• 1/2 cup dry red wine
• 1 onion
• 2 garlic cloves
• 2 bay leaves
• 1 tsp rosemary
• 1/2 cup shoyu
• 1/2 tsp freshly ground black pepper
• 1/4 cup chopped parsley
• 1 cup oat flakes
• 1 tbsp olive oil
• 100 g fresh champignon
• 50 g fresh shiitake
• Salt
• Oil

For the tomato coulis:

• 8 ripe tomatos
• 2 bay leaves
• 1 bunch of basil
• 2 tsp brown sugar
• 2 tsp salt
• 1/2 tsp ground cinammon
• 1 tsp oregano
• 2 tbsp lemmon juice

A green salad

Procedure:

1. Soak the lentils in the wine and one cup of hot water.
2. Add the onion cut in 4, the garlic, the bay leaves and the rosemary for about 1 hour.
3. Cook it until the lentils are tender. If needed, add more water.
4. Grind the lentils and add shoyu, o salt, black pepper and parsley, getting a uniform paste.
5. Add the oats and set aside.
6. Stir fry the mushrooms in olive oil for 5 minutes, chop and add to the lentils.
7. Transfer the paste to a deep and narrow greased baking tray and bake it in a bath inside a larger baking tray at 200°C for 50 minutes. Meanwhile:
8. Chop the tomatoes and cook them with half a cup of water and all other ingredients in low heat for 1 hour.
9. Pass the tomatoe coulis through a sieve, pressing with a spoon.
10. Serve the coulis over the loaf, with a side of green salad.