1 cup brown lentils, dry
1 cup red lentils, dry
6 cups water
1 small red onion, diced
2 stalks of celery, diced
2 tbsp garlic, minced
1/2 cup carrot, shredded
1 tbsp chia egg
2 chiles de arbol, finely chopped
1 tbsp fresh rosemary, finely chopped
1 tsp fresh thyme, finely chopped
4 leaves fresh sage, finely sliced
1 tbsp olive oil
2 tbsp soy sauce
1 cup Cremini mushrooms, finely diced
3/4 cup ground flaxseed
1/2 cup walnut pieces
2 tbsp Trader Joe’s multipurpose Umami seasoning blend
Salt and pepper to taste
You will need: 1 8x4 loaf pan, 1 large pan, 1 fine metal strainer, 1 medium pot
First, fill the pot with water and lentils and bring to a boil over high heat; reduce the heat to low, cover, and let simmer for 30 minutes. After about 20 minutes, preheat the oven to 375F. Mix 1 tbsp of chia with 3 tbsp water and put in fridge for at least 45 minutes.
Add a olive oil to the large sauté pan along with the onion, celery, carrots, chiles and garlic for about 10 minutes. Next, add the diced mushrooms along with 1 tbsp of soy sauce and the fresh herbs. Stir well and sauté the mixture over medium heat until almost all of the liquid has evaporated from the pan, around 10-12 minutes.
Once the Lentils are done cooking, transfer them to a fine metal strainer and use a spatula to move lentils around and remove as much liquid as possible. The red lentils will turn into puree while the brown lentils will keep its form. Let lentils cool off before the next step.
Add the lentil puree, vegetables, walnuts, ground flax, chia “egg”, Umami seasoning, salt, pepper and one more tbsp of soy sauce to a large bowl. Mix everything together with hands, then firmly pack the “batter” into a greased or lined 8×4″ loaf pan. There should be a little extra batter protruding from the top of the pan similar to a bread loaf.
Bake in the oven for 45-55 minutes, then remove and let sit for 10 minutes before carefully transferring to a cooling rack. Let sit for at least 20 minutes before serving. Top with tahini or your favorite vegan gravy!