Lentil Loaf with Brown Gravy

This recipe is adjusted from Christina Pirello's book "Cooking the Whole Foods Way." Christina recommends picking your favorite sauce from the back of the book, and I thought the Brown Sauce was the way to go -- I was not disappointed.

Here is my version of both the lentil loaf and gravy. Christina thickens the gravy with whole wheat pastry flour while I prefer corn starch. I also omitted the wakame from the lentil loaf. (I liked the broccoli as a side, and enjoyed dipping that in the extra gravy!)

Ingredients:
1 cup red lentils, rinsed
2 cups water
2 tsp EVOO
1 small onion, minced
1 carrot, chopped
2 celery stalks, chopped
Pinch of dried basil
Splash of soy sauce
1 cup rolled oats
1 tsp umeboshi vinegar
1 tsp balsamic vinegar

Instructions:

1. Combine lentils and water. Bring to a boil over medium heat and boil, uncovered, 10 minutes.
2. Reduce heat, cover, and cook over low hit until liquid is absorbed, about 20 minutes.
3. Pre-heat oven to 350 and lightly oil an 8 x 4 in. loaf pan.
4. While lentils are cooking, heat oil over medium heat. Add onions and cook stirring, 2-3 minutes.
5. Add carrots and celery and cook stirring, 3-4 minutes.
6. Stir in basil and soy sauce and simmer 2-3 minutes.
7. Combine cooked lentils, cooked vegetables, and oats. Stir in vinegar.
8. Press mixture into oiled loaf pan.
9. Bake 20-25 minutes until loaf is firmly set.
10. Remove from oven and allow to stand for 5-10 minutes before slicing.
11. Serve with brown gravy (recipe below)

Gravy Ingredients:

1 tsp EVOO

1 onion, diced

Pinch sea salt

1 carrot, diced

1-2 cups sliced mushrooms

1 tbsp corn starch

1.5 cups vegetable stock

soy sauce to taste

Gravy Instructions:

1. Heat olive oil in a skillet over medium heat.
2. Add onion and a pinch of sea salt and cook, stirring, 2-3 minutes.
3. Add carrot and mushrooms and another pinch of salt and cook until they all turn brown and caramelize, stirring frequently, 10-15 minutes
4. Dissolve corn starch in a small amount of vegetable stock and set aside
5. Pour in remaining vegetable stock and bring to a simmer
6. Stir corn starch slurry and pour into pot while stirring 
7. Add soy sauce to taste and simmer a few minutes more
8. Puree using blender or immersion blender.