Recipe by Sharon123
In response to a request, this recipe came from Vegetarian Times Complete Cookbook.This is a one dish meal that is perfect to take along on day hikes or to eat at home!
Top Review by dougdo
I was a little skeptical whether this recipe would turn out well -- but was looking to satisfy my vegetarian household and a very grain sensitive houseguest so this recipe with only 2T of flour fit the bill. It turned out to be very easy to make and was very tasty. It didn't hold together quite as well as I would've liked..not sure how one would make a sandwich out of it as described but sure tasted good. Recipe omits the (obvious?) step of draining the lentils.
- 236.59 ml dry lentils
- 709.77 ml water
- 118.29 ml chopped onion
- 2 garlic cloves, minced
- 14.79 ml olive oil
- 158.51 ml chopped carrot
- 78.07 ml chopped celery
- 2 eggs, lightly beaten
- 29.58 ml whole wheat flour
- 177.44 ml unsalted raw cashews, chopped
- 59.14 ml raisins
- 4.92 ml dried thyme
Directions See How It's Made
- In medium saucepan, cook the lentils in the water until soft, about 45 minutes.
- Drain and set aside.
- Cook the onion and garlic in the oil, stirring, until the onion is translucent.
- Add the carrots and celery.
- Simmer, covered, until the carrots are tender, about 10 to 15 minutes.
- Let cool.
- Preheat the oven to 350*F.
- In a large bowl, mix together the lentils, vegetable mixture and remaining ingredients.
- (In response to the loaf being a little dry, you could add in about 1/8 cup broth or cooking water here to make it moister).
- Spoon into an oiled loaf pan.
- Bake until firm, about 45 minutes.
- Serve warm.
- (Or let the loaf cool and wrap it in foil for transport. On the trail, slice and serve loaf as is, or use the slices in sandwiches.).