This January I am returning to a semi-Vegetarian diet. When I moved up north I started eating a lot of meat. I don't know why. Most of my old cookbooks are for vegetarian menus.
I am not fanatical about the diet. If I go to someone's house I eat what I am served and am grateful for it. Or if I have a craving for a roasted chicken I will cook it.
I first came upon this recipe in a British cookbook written in WWII when meat was scarce. Basically the same as a meat loaf using lentils instead of hamburg.
3/4-1 cup lentils
1 onion, chopped
1 large garlic clove, minced
2 TBS oil
1 tsp thyme
4 oz ground walnuts or almonds
4 oz breadcrumbs
1 tbs tomato paste (I use ketchup)
1 tbs parsley
salt and pepper to taste
Cook lentils in water to cover 40 minutes or until tender. Be SURE lentils are tender or you will have a crunchy loaf. Drain water.
Fry onion and garlic in oil till tender and lightly browned. Stir in thyme. Remove from heat and add lentils, walnuts, bread crumbs, tomato past, parsley and egg. Mix well.
Place in loaf pan. Cover. Bake 1/2 hour for a small loaf.
For a larger loaf increase lentils to 1-1 1/2 cups and bake 45-50 minutes.
Note: a small loaf is enough for a two person meal. For me it makes about 4 meals.
To make a roux type gravy. 2 TBS butter melted. Whisk in 2 TBS flour. Add one cup warm liquid such as milk, vegetable broth or water. Whisk until thickens. Add various extras such as a dash of soy sauce, minced onions, herbs whatever you like to flavor the gravy.