Red Lentil Loaf

Name: Red Lentil Loaf
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 1 loaf, 6 serving(s)
Ingredients: 2 tablespoons butter; 1 onion, finely chopped; 2 garlic cloves, finely chopped; 1/2 cup mushroom, finely chopped; 1 cup red lentil; 2 eggs, beaten; 3/4 cup tomato juice; 2 tablespoons slivered almonds; 1/2 teaspoon dried thyme; 1 pinch ground cloves; 1 pinch ground nutmeg; 1 pinch cayenne pepper; salt and pepper

Submitted by MtlYogini

"This is always a hit with my friends and family. Serve with a tomato sauce (I like it without). Secret to get this loaf to "stick together" is to mix really well. Freezes well."

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Ready In:: 1hr
Ingredients:: 13
Yields:: 1 loaf
Serves:: 6

ingredients

2 tablespoons butter
1 onion, finely chopped
2 garlic cloves, finely chopped
¹⁄₂ cup mushroom, finely chopped
1 cup red lentil
2 eggs, beaten
³⁄₄ cup tomato juice
2 tablespoons slivered almonds
¹⁄₂ teaspoon dried thyme
1 pinch ground cloves
1 pinch ground nutmeg
1 pinch cayenne pepper
salt and pepper

directions

Simmer lentils in water in a saucepan uncovered for about 10 minutes, drain.
Preheat oven at 350°F.
In a large skillet brown onion, garlic and mushrooms in butter for 5 minutes.
Remove skillet from heat and add remaining ingredients. Mix well with wooden spoon.
Spoon mixture into 9" x 5" tin loaf pan and smooth the top.
Bake, uncovered for 40 - 50 minutes until firm and nicely browned on top.