Prep 15 mins
Cook 1 hr 30 mins
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!
- 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
- 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.).
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.
I really enjoyed this! I also used a flax-egg, and although it didn't really come out completely stuck together, it was solid enough to serve w/out it falling apart. I substitued dried cranberries for the raisins, and that was everyone's favorite part...added a little "sweet" surprise. I served it with some brown gravy. I will be making this again.
I loved the flavors of this lentil loaf and the raisins were great- a little sweet surprise every now and then, but not too much. I added 1 tsp salt to the lentils while cooking which really helped add flavor to the whole dish. I also used walnuts in place of cashews. I only wish this loaf had been more moist, it was pretty dry. It should have some liquid added to it before cooking I think, maybe a little water, broth, or beer. But I am rating it a 5 because the balance of flavors are the best I've found in a lentil loaf so far. Served with mashed potatoes and Roasted Brussels Sprouts Thank you!