Lentil Mushroom Loaf

Lentils, glorious, nutritious lentils. They can be made into a soup, a salad or a delicious loaf. The mushrooms are roasted then combined into the loaf.

• 1 cup dried lentils
• 1/4 cup balsamic vinegar
• 3/4 pound crimini mushrooms
• 1/4 cup shallots, chopped
• 2 large garlic cloves, minced
• 3/4 cup walnuts, roasted and roughly chopped
• 1/2 cup basil, chopped
• Salt and freshly milled black pepper to taste
• 1/2 red bell pepper, julienned (optional)

 

METHOD

Preheat oven to 350°F.

Bring 2 cups water to boil in medium saucepan. When boiling, stir in lentils. Reduce heat and simmer until lentils are soft, about 25 - 30 minutes. Remove from heat. Drain, if necessary, and set aside to cool.

Mix 1/2 the vinegar with mushrooms, shallots and garlic. Toss gently to mix. Spread in a shallow baking pan, and bake for 15 minutes in preheated 350° oven. Remove from oven and let cool.

Combine lentils, mushroom mixture, remaining vinegar, salt and pepper to taste in food processor. Process at medium speed until smooth. Check for seasoning. Add walnuts and basil. Pulse to combine, but not puree.

Mound lentils on a serving platter. Shape lentils into a loaf and place in center of lettuce. Decorate with pinwheel of julienned red pepper strips.

Serves: 6

recipe from www.inmamaskitchen.com

Contributor: Heidi Becket

click to read about mushrooms and get more recipes       balsamic vinegar recipes

 

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