Recipe by Sharon123
This is from Annemarie Colbin who wrote the Natural Gourmet. She says this is a staple in the French vegetarian cooking class that she teaches and never fails to win raves.
Top Review by freshstuff
I love this! It's great for parties, but when making it at home I use a muffin tin so the leftovers are easy to store! Speaking of leftovers... this makes a killer stuffing for cabbage rolls!
- 2 cups red lentils
- 5 cups water or 5 cups light vegetable stock
- 2 medium onions
- 3 garlic cloves
- 2 tablespoons sesame oil or 2 tablespoons extra virgin olive oil
- 1 teaspoon dried basil
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1⁄4 cup whole wheat bread crumbs
- 1 teaspoon sea salt, to taste (may sub regular salt)
- 1⁄2 cup parsley
- 1⁄2 teaspoon fresh ground black pepper, to taste
- 1 teaspoon seasoned rice vinegar
Directions See How It's Made
- Wash lentils quickly, drain, and place the lentils in a 3-4 quart saucepan.
- Add the water or stock, bring to a boil, reduce heat to medium, and simmer, covered, for 20 minutes.
- Chop the onions and the garlic very finely.
- In a large skillet, heat the oil.
- Add the garlic, onions, and herbs and saute over medium heat, stirring constantly, for about 10 minutes, or until the onions and garlic are browned and fragrant.
- Oil a 9-inch shallow baking pan or loaf pan and sprinkle with half the bread crumbs, completely coating the inside of the pan.
- Preheat the oven to 375°F.
- Chop the parsley finely.
- When the lentils are done, stir them thoroughly to mash, add the onion mixture, bread crumbs, and parsley.
- Season to taste with sea salt, vinegar, and pepper.
- Pour the lentil mixture into the prepared pan and bake for about 20 to 30 minutes, or until set.
- Allow to cool to room temperature before slicing.