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Makes
Serves: 8
Level
very easy
Prep Time
20
Total Time
100

Ingredients

1 tbsp
olive oil
15 mL
1
onion, finely chopped
3
cloves garlic, minced
1 tbsp
finely chopped fresh rosemary
15 mL
2 cans
canned lentils, drained and rinsed, divided
540 mL each
1/2 cup
reduced sodium, gluten-free vegetable broth
125 mL
2/3 cup
rolled oats
150 mL
3 tbsp
ground flax
45 mL
3 tbsp
tamari or gluten-free soy sauce
45 mL
2 tbsp
tomato paste
30 mL
1 tbsp
Dijon mustard
15 mL
2
eggs, beaten
2
green onions, thinly sliced on the bias
Onion Gravy:
2
onions, thinly sliced
3
cloves garlic, whole
1 tbsp
finely chopped rosemary
15 mL
2 tbsp
olive oil
30 mL
1 cup
reduced sodium, gluten-free vegetable broth
250 mL
1 tbsp
Dijon mustard
15 mL
1 tbsp
tamari or gluten-free soy sauce
15 mL

Method

Step 1
Preheat oven to 375°F (190°C). Line 9 x 5-in. (23 x 13-cm) loaf pan with parchment paper. Heat oil in skillet set over medium heat. Cook onions, garlic and rosemary 3 to 5 min., until softened; set aside. Puree half the lentils in food processor with broth until coarsely ground.
Step 2
In Large bowl, mix together ground lentils, remaining lentils, onion mixture, oats, ground flax, tamari, tomato paste, mustard and eggs. Press into prepared loaf pan. Bake 45 to 50 min. until golden brown and loaf starts to shrink from the sides.
Step 3
Meanwhile, make the gravy. Stir together onions, garlic, rosemary and oil in small baking dish (about 8-in./20-cm square). Bake in same oven as loaf, stirring occasionally, 45 to 50 min. until onions are golden brown and tender. Place onion mixture, broth, mustard and tamari in blender and puree until smooth. Pour into small saucepan and bring to a boil. Reduce heat to medium-low. Simmer 5 min. until thick and flavourful.
Step 4
After loaf is baked, cool in pan 10 to 15 min. before turning out onto serving dish. Slice and serve with gravy, sprinkled with green onions.
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Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/8 of the recipe):
Calories:
230
Fat:
8 g
Saturated Fat:
1.5 g
Carbs:
32 g
Sugar:
5 g
Protein:
14 g
Cholesterol:
45 mg
Fiber:
1 g
Sodium:
920 mg