Lentil And Mushroom Loaf With Savory Potato Filling

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Lentil And Mushroom Loaf With Savory Potato Filling

 

Recipe By : Vegetarian Celebrations, by Nava Atlas, page 180

Serving Size : 8 Preparation Time :0:00

Categories : Beans And Legumes Potatoes

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup raw lentils

1 tablespoon canola oil

2 cloves garlic -- minced

6 ounces white mushrooms

5 ounces thawed frozen spinach -- (1/2 package)

1 tablespoon soy sauce or tamari

2 tablespoons wheat germ

freshly ground pepper -- to taste

1 dash nutmeg

1 cup firmly packed grated Stilton or Gruyere

cheese

(or substitute mozzarella-style soy

cheese)

***FILLING***

1 tablespoon canola oil

1 cup chopped onion

1/4 cup dry bread crumbs

1 cup coarsely mashed potato

(from about 1 medium cooked and peeled

potato)

1/2 teaspoon seasoned salt

1/2 teaspoon dried thyme

1/2 teaspoon dried basil

freshly ground pepper -- to taste

curly parsley -- for garnish

 

8 to 10 servings

 

Meat pies are a long tradition for English Christmases, so l wanted to

devise something not necessarily imitative of meat but with a sort of

stick-to-the-ribs quality characteristic of English foods. This flavorful

loaf contains the pleasant surprise of a nicely seasoned potato filling in

the center.

 

Rinse and sort the lentils. Combine in a heavy saucepan with 4 cups

water. Bring to a boil, then lower the heat and simmer, covered, until the

lentils are tender, about 45 minutes. Drain.

 

Preheat the oven to 350 degrees.

 

Heat the oil in a large skillet. Add the garlic and mushrooms and saute

over medium heat, stirring, until the mushrooms are wilted. Stir in the

spinach, lentils, soy sauce, and wheat germ. Grind in some pepper and add

the nutmeg. Cook, stirring, until the mixture is heated through, then stir

in the cheese.

 

Lightly oil a 9- by 5- by 3-inch loaf pan, preferably glass. Pour in about

2/3 of the lentil mixture. Press some of the mixture up the sides of the

pan to create a shell about 1/4 inch thick. Transfer the remaining lentil

mixture to a small bow! and reserve until needed.

 

Rinse the skillet and heat the oil. Add the onion and saute until golden

brown. Add the remaining filling ingredients and saute, stirring

occasionally, for 5 minutes. Transfer into the shell created by the lentil

mixture, then cover the top with the reserved lentil mixture. Bake for 40

to 45 minutes, or until the top is crusty.

 

Remove from the oven and let the loaf stand for 15 minutes. Slide a

spatula or knife around the edges to loosen it. Cut slices and arrange

them on an oblong dish. Garnish with parsley and serve.

 

Calories: 197, Carbohydrate: 20 g, Total fat: 7 g, Cholesterol: 14 g,

Protein: 10 g, Sodium: 311 mg

 

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