Lentil Loaf

the80srule's Note:

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.

• Total Time: 1 hrs 40 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs 30 mins

Ingredients:

Serves: 6

Yield: 6.0

• 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
• ½ teaspoon minced garlic (1 clove)
• 1 teaspoon salt
• ¼ teaspoon thyme
• ½ cup 2% low-fat milk
• 1 egg , beaten
• 1 ½ cups breadcrumbs
• 1 tablespoon parmesan cheese

Directions:

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.