Lentil Loaf with Red Wine Demi Glace
Perfect for the holidays or entertaining special guests, Lentil Loaf with Red Wine Demi Glace is clearly something special. You won't go wrong serving up this simple yet elegant plate fit for a celebration.
Prep Time: 10 Completion Time: 50 Serving Size: 6
1 T olive oil
1/2 red onion minced
4 cloves garlic minced
2 medium Portobello mushrooms, diced
1 medium carrot, grated
1 can lentils, rinsed
1 can kidney beans, rinsed
1 1/2 cups rolled oats
4 T nutritional yeast
2 T mixed dried herbs, I use Simply Organic's Herbes de Provence
1 T tamari sauce
Black pepper to taste
Red Wine Demi Glace
2 T olive oil
1/2 red onion, diced
1 T brown sugar
1 T arrowroot powder
3/4 cup red wine
3 T balsamic vinegar
3 T tamari sauce
1 cup dark vegetable broth
Preheat oven 350 degrees F
In a large sauté pan, heat oil over medium heat and sauté the onions and garlic until onions are translucent. Add the mushrooms and carrots and continue to sauté until tender.
Add the lentils, kidney beans, rolled oats, nutritional yeast, dried herbs, tamari sauce and black pepper. Using a potato masher, combine all the ingredients until well blended but not over worked. Add a spritz of water if the loaf becomes too dry or more oats if it's too moist.
Transfer the loaf into an 8x4 loaf pan and bake for 40 minutes.
Add oil to a sauté pan and sauté onions and brown sugar for 10 minutes.
Once it has caramelised, add the arrowroot and whisk until smooth.
Whisk in the wine, balsamic vinegar and tamari sauce and simmer until the stock has reduced by half.
Now whisk in the vegetable stock and simmer again until you are left with a thick, dark demi glace, about 10 minutes.