PS Lentil Cassoulet or Lentil Mock Meat Loaf
Chef: Jessica Meyers Altman; www.gardenfreshfoodie.com
Makes: 10-12 servings
Prep Time: 20 min
Cook Time: 1 hr 20 min
Total Time: 1 hr 40 min
INGREDIENTS
Lentils
1 c lentils
1 ½ water (or more if they look dry while cooking)
1 bay leaf
1 t dried thyme
¼ t salt
Remaining Ingredients
1 lb of mushrooms, cleaned with a damp cloth
2 c minced red onion (or white)
2 c chopped red or green peppers (or combo, this is roughly 2 peppers)
½ c chopped banana peppers (can use Pobloano as well)
1 c shredded carrot
¼ c minced garlic
¾ c raw cashews (or almonds)
½ c fresh basil (or whatever fresh soft herb (parsley, cilantro whatever you have on hand, knowing this will change the flavor slightly) or a fresh hardy herb like sage, thyme-using less of these, 2 T. If no fresh herbs on hand, I have also used 2 t of ground sage or Italian seasoning.
1 t dried rosemary, or 1 T fresh
¼ c BBQ sauce
¼ c spicy brown mustard (or dijon)
Season with salt/pepper as desired (taste once mixed)
Topping: siracha &/or some ketchup (use organic) or additional BBQ sauce
DIRECTIONS
Preheat oven to 375 degrees.
Place all of the lentil ingredients into a pot, bring to a boil, and then reduce to a simmer until water is absorbed or lentils become tender, about 25-30 minutes. If lentils are softened before all the water is absorbed, then drain extra water, adding more water if they appear dry.
While lentils cook, place cleaned mushroom into a food processor-pulse until finely chapped and dump into a large bowl.
Place cashews into the food processor and pulse until ground into a meal texture, add fresh or dried herbs, rosemary and garlic and pulse until combined, but not mush. Add this to the mushrooms.
Place onions and peppers into processor and pulse until fine, but keep some texture and add to the mushroom mixture.
Add remaining ingredients into the bowl and mix until combined.
Season with salt &/or pepper to taste (if needed) – yes you can taste this version. (No e. Coli or salmonella harboring here!).
Spread mixture into a 9 x 13 pan or 2 glass pie plates, pressing the mixture into place. (If using pie plates, you can save one for another night if desired (can freeze). You can line the dishes with parchment, but I have found this isn’t necessary using glass. If using a metal pan, you may want to line to prevent sticking.
Drizzle top with some siracha and a few drizzles or organic ketchup or BBQ sauce.
Bake uncovered for 1 hr 20 min.
TIPS
This dish is great frozen, and/or reheated. To reheat: place loaf onto a stone pizza or baking sheet, or a cooking sheet with parchment. The stone will help the loaf crisp up.
Can be topped with additional ketchup or BBQ sauce, and cook until reheated. Loaf with crisp up.
Serve with a baked potatoes or baked sweet potato fries, and a big salad!
Jessica Meyers Altman; Garden Fresh FoodieAssociate Professor of Whole Food Nutrition & Living"Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it's the only thing that ever has." Margaret Mead
Garden Fresh Foodie blog: www.gardenfreshfoodie.com
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