Lentil Loaf Recipe - Food.com

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Lentil Loaf

By the80srule on March 31, 2010

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Ingredients:

Serves: 6 ,

Servings:

4 cups vegetable stock (or water)
1 cup dry split lentils
2 tablespoons olive oil
1/3 cup chopped onion (1 small onion)
1 tomato, diced
1 apple, diced
1/2 teaspoon minced garlic (1 clove)
1 teaspoon salt
1/4 teaspoon thyme
1/2 cup 2% low-fat milk
1 egg, beaten
1 1/2 cups breadcrumbs
1 tablespoon parmesan cheese

Change Measurements: US | Metric

Directions:

Prep Time: 10 mins

Total Time: 1 3/4 hrs

1 Bring water or stock to boil andadd the dry split lentils. Simmer 30.
2 minutes until tender then drain and mash.
3 Heat the oil in a heavy sauce pan. Add the onion, tomato, apple, and.
4 garlic and sauté until tender.
5 Add the salt, thyme, milk, egg, and 1 cup of the bread crumbs to the lentils and stir.
6 Grease a 4 x 9 loaf pan with cooking spray then spoon the mixture into it.
7 Mix 1/2 cup bread crumbs with the Parmesan cheese. Sprinkle over loaf.
8 Bake 1 hour at 350°F.

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About This Recipe

Lentil Loaf

By the80srule

on March 31, 2010
ID #418582

This came from my Native American Health Recipes e-cookbook. Vegans can probably use a flax seed substitute for the egg and any given non-dairy milk. The recipe didn't specify what kind of lentils to use; brown ones usually aren't split, but red ones are. A cereal would probably make a nice sub for the breadcrumbs.

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