Full of the earthly flavor of mushrooms, this hearty red lentil has bright flecks of sun-dried tomatoes and parsley, this vegan loaf has a Mediterranean flare and can stand up with the best of them.
* 1/2 cup Dried Mushrooms
* 2 1/2 cups Red Lentils
* 5 cups Water
* 1 tsp. salt, plus more to taste
* 1 tsp. dried thyme
* 1 cup Nature’s Path Heritage® Flakes or Heritage® O's
* 2 tbsp. Olive Oil
* 2 cups Onion, finely chopped
* 2 Cloves Garlic, minced
* 2 tbsp. Balsamic Vinegar
* 1/4 cup Parsley, minced, plus a few whole leaves for garnish
* 1/4 cup Sun-Dried tomatoes (oil-packed), finely chopped
* Black Pepper, freshly ground, to taste
1. If mushrooms pieces are large, snip or break into tiny bits. If mushrooms feel sandy, rinse them.
2. Combine mushrooms, lentils, water, salt, and thyme in a large, heavy saucepan. Cover and bring to a boil. Simmer until almost tender, 10 to 15 minutes. Stir in Heritage® O's. Add a little water if mixture seems dry. Cover and continue cooking until lentils are soft and Heritage O's have softened, about 5 minutes more.
3. While lentils are cooking, heat oil in a large skillet. Add onions and cook over medium heat until lightly browned, stirring occasionally, about 5 minutes.
4. Stir in garlic and cook another minute. Stir in vinegar and cook just until it evaporates, about 20 seconds. Stir onion mixture, parsley, and 3 tablespoons sun-dried tomatoes into lentils. Season to taste with salt and pepper. Let cool for 15 minutes.
5. Line bottom and sides of standard loaf pan with a one large piece of plastic wrap. Arrange a few whole parsley leaves and remaining sun-dried tomatoes decoratively on bottom. Pour in lentil mixture and smooth off top. Cool to room temperature. Cover and chill until firm, about 1 hour, or up to 5 days. (Flavor improves over time.)
6. To serve: Turn out onto a plate and gently peel off plastic wrap. Cut into 8 to 10 slices.