Ingredients Jump to Instructions ↓

  1. Red Lentil Roast

  2. 1 1/2 cups dry red lentils

  3. 1 bay leaf

  4. 2 tablespoons olive oil

  5. 1 medium onion, finely minced

  6. 2 cloves garlic, pressed

  7. 2 carrots, peeled and shredded

  8. 3 stalks celery, finely minced

  9. 1 teaspoon salt

  10. 1 1/2 teaspoons poultry seasoning

  11. 1 cup fresh whole wheat bread crumbs Place red lentils and bay leaf in a large saucepan and add enough

  12. water to cover by 2 inches. Bring to a boil, reduce heat, cover

  13. and simmer for 15-20 minutes, until lentils are very soft.

  14. 350 and oil an

  15. 8" x

  16. 8" baking dish.

  17. Meanwhile, heat olive oil in a large skillet. Add onion, garlic,

  18. carrots and celery. Saute until the vegetables are soft, about 10

  19. minutes. Add salt and poultry seasoning, stir and remove from heat.

  20. Place veggies in a large bowl and mix in bread crumbs.

  21. Drain lentils and remove bay leaf. Reserve the liquid. Place lentils

  22. in a food processor and blend until they form a smooth paste. Mix

  23. lentils into vegetable-bread mixture. If the mixture seems too dry,

  24. add some of the reserved lentil cooking liquid.

  25. Spoon the mixture into the prepared pan and bake for about 30

  26. minutes, or until top is beginning to brown. Serve with gravy and cornbread.


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