Prep 30 mins
Cook 2 hrs
Lentils are a wonderful meat substitute
- 1 1⁄2 cups dry lentils
- 3 cups vegetable broth
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 small red bell pepper
- 1 (10 ounce) package frozen chopped spinach, thawed and well squeezed
- 3 garlic cloves, minced
- 2 tablespoons finely chopped gingerroot
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon turmeric
- 1⁄2 teaspoon cayenne
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground cardamom
- 1⁄4 teaspoon ground cloves
- 1⁄4 cup chopped flat leaf parsley
- 1⁄4 cup chopped cilantro
- 4 eggs
- Add lentils and broth to a saucepan; bring to a boil; cover the pan, lower heat to med-low, and simmer 30-40 minutes or until the lentils are tender and the liquid is absorbed (if the lentils seem too dry, add a little more water toward the end of the cooking time).
- Preheat the oven to 350°; butter a shallow 2-quart baking dish (or coat with cooking spray).
- Heat the oil; stir/saute the onion and bell pepper over medium heat, for 4 minutes or until the vegetables are just softened.
- Add in the spinach, garlic, and ginger; cook, stirring 1 minute.
- Stir in the salt and next 5 ingredients.
- In a large mixing bowl, use your hands to combine the lentils, cooked vegetable mixture, parsley, cilantro, and eggs.
- Pat the mixture into the prepared pan, smoothing the top.
- Bake about 1 hour or until the loaf is firm and the top is crusty.
- Let rest in the pan for 10 minutes; cut into squares and serve.