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Lentil Bake with Mushroom Gravy

May 5, 2011 by admin0

Lentil Loaf

2 cans lentils

6 cloves garlic

1 cup steel cut oats

2 small onion, chopped

½ cup fresh parsley, chopped

1 tbsp dried or fresh rosemary

½ tsp cumin

1 tbsp Bragg’s Soy Sauce

1 tbsp Dijon Mustard

2 tbsp Frank’s Red Hot sauce (optional)

1 cup walnuts, chopped

4 tbsp ground flaxseeds

½ cup water

¼ cup raw sunflower or hemp seeds

Pre-heat oven. Mix all ingredients in a big bowl except for raw sunflower or hemp seeds. Use a fork to mash the lentils and all ingredients together. Transfer into baking dish. Sprinkle raw sunflower or hemp seeds on top. Bake for 35-40 minutes at 350F. Let cool. Slice and serve with mushroom gravy.

Mushroom Gravy

2 cups quartered shitake, crimini and portobello mushrooms

1 Tbsp. shallots, minced

¼ cup almond butter

½ tsp. Herbamare or sea salt

½ cup water

In a high-speed blender or vita mix, combine the quartered mushrooms, shallots, almond butter, Celtic sea salt and water. Blend until. Warm at low heat for 10-15 minutes. Serve in a warm gravy boat.

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