Lentil and Mushroom Loaf with Savory Potato Filling
Ingredients
- 1 cup raw lentils
- 1 tablespoon canola oil
- 2 cloves garlic, minced
- 6 ounce white mushrooms
- 5 ounce (1/2 package) thawed frozen spinach
- 1 tablespoon soy sauce or tamari
- 2 tablespoon wheat germ
- freshly ground pepper to taste
- dash nutmeg
- 1 cup firmly packed grated Stilton or Gruyere
- 1 cup chopped onion
- 1/4 cup dry bread crumbs
- 1 cup coarsely mashed potatoes
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon thyme
- 1/2 teaspoon basil
- freshly ground pepper
- curly parsley for garnish
Instructions
Preheat the oven to 350 degrees. Heat the oil in a large skillet. Add the garlic and mushrooms and saute over medium heat, stirring, until the mushrooms are wilted. Stir in the spinach, lentils, soy sauce, and wheat germ. Grind in some pepper and add the nutmeg. Cook, stirring, until the mixture is heated through, then stir in the cheese. Lightly oil a 9- by 5- by 3-inch loaf pan, preferably glass. Pour in about 2/3 of the lentil mixture. Press some of the mixture up the sides of the pan to create a shell about 1/2 inch thick. Transfer the remaining lentil mixture to a small bowl and reserve until needed. Rinse the skillet and heat the oil. Add the onion and saute until golden brown. Add the remaining filling ingredients and saute, stirring occasionally, for 5 minutes. Transfer into the shell created by the lentil mixture, then cover the top with the reserved lentil mixture. Bake for 40 to 45 minutes, or until the top is crusty. Remove from the oven and let the loaf stand for 15 minutes. Slide a spatula or knife around the edges to loosen it. Cut slices and arrange them on an oblong dish. Garnish with parsley and serve.