Recipe by Marianne Cote
Lentils are my power food. I always feel more energized after eating them. This lentil loaf is one of my favourite ways to enjoy them. Seasoned with aged cheddar and spaghetti sauce, this loaf is easy to make, and popular at family dinners. I've brought it to Christmas and Thanksgiving dinners at my parents home, and my meat-loving, lentil-hating family actually likes it :-D.
- 4 cups lentils, cooked or canned
- 2 cups quick-cooking oats
- 1 teaspoon dried basil
- 1 tablespoon dried parsley
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 250 g aged cheddar cheese, MacLarens Imperial Aged Cheddar, crumbled or 1 1⁄2 cups sharp cheddar cheese, shredded
- 2 eggs, beaten
- 2 cups spaghetti sauce
Directions See How It's Made
- If using dry lentils, bring to a boil in 5 cups of water. Simmer, covered, until very tender, even mushy. Drain and set aside.
- In a large bowl, stir together oats, basil, parsley, salt, and pepper. Stir in lentils. Stir in crumbled cheese, beaten eggs, and spaghetti sauce. Pour into a greased 9" x 5" loaf pan.
- Bake at 350 degrees Fahrenheit for about1 hour 20 minutes, or until a knife inserted into the middle comes out free of raw egg and the loaf is fairly solid.
- A slice of lentil loaf also makes a good sandwich filling.
- When I want to make a large batch of lentil loaf to freeze for packed lunches, I prepare a double or triple batch of the recipe, and pour it into large muffin cups. I bake the mini-loaves for about 40 minutes or until solid, cool them on cookie racks, and freeze them in a ziploc bag or individual plastic containers. When I leave for work, I grab a lentil-mini loaf and a vegetable side dish and go. These mini-loaves reheat well in a microwave. They are also good served at room temperature.