Serves: 4
Total Calories: 214

1 yellow onion diced
1 leek finely chopped
1 stalk celery diced
1 shallot diced
2 cloves garlic chopped
1 teaspoon paprika
3 cups Vegetable Broth
1 1/2 cups split red lentils
3 cups tomato purée
3/4 cup yellow corn grits
1/2 shallot thinly sliced
1 pound fresh spinach
1 cup

Put the onion, leek, celery, shallot, and garlic in a large dry saucepan over medium-high heat and cook, stirring constantly, until browned, about 5 minutes. Add the paprika and stir for 30 seconds. Stir in 1/4 cup of the broth and use the spoon to loosen any bits that are stuck to the bottom of the saucepan. Add the lentils and stir for 30 seconds. Stir in the tomato purée and the remaining 2 3/4 cups of the broth. Bring to a simmer and cook, stirring frequently, until the lentils change from bright orange to pale orange, about 20 minutes. Stir in the corn grits, decrease the heat to low, and cook for 20 minutes, stirring frequently with a whisk to prevent lumps from forming. Pour into a loaf pan and let cool for 30 minutes. Cover and refrigerate for 8 to 10 hours, until firm.

Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.

Carefully turn the pan upside down on a cutting board and pop out the loaf. Cut the loaf into 1-inch-thick slices and arrange the slices in a single layer on the lined baking sheet. Bake for 20 minutes. If crispier slices are desired, bake for 15 minutes, turn over, and bake for 15 minutes longer.

Put the shallot in a medium dry saucepan over medium heat and cook, stirring constantly, for 2 minutes. Add the spinach and cook, stirring occasionally, until wilted, 2 to 3 minutes. Arrange the bell pepper coulis on 4 plates and top with the lentil loaf and spinach. Serve immediately.

Note: The lentil loaf will be somewhat soft when you cut it into slices, so handle it carefully.

Nutritional Facts:

Serves: 4
Total Calories: 214
Calories from Fat: 0

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