Ingredients Jump to Instructions ↓

  1. 08 Apr

  2. 38 CDT

  3. From: asking

  4. (Anna Sutherland King)

  5. lentil loaf

  6. About a year ago someone (sorry--I forgot who) posted a recipe for a lentil

  7. loaf. I liked it, but thought it was a bit mild, so I've tweaked it around

  8. and now I think it's great. It's not too pretty, so probably best not

  9. served to a potential SAD convert to FF, but I think ffers will love it. Works well hot (dinner) or cold (lunch), and is really hearty.

  10. 2 c dry brown lentils, cooked in

  11. 6 c water with a bay leaf (about 45 min).

  12. 1 c dry bulgur wheat, cooked in

  13. 2 c water (about 15 min).

  14. Preheat oven to 350.

  15. In large bowl, mix cooked lentils, cooked bulgur, and all of the following:

  16. --1 c soft bread crumbs

  17. 2 egg whites or 1 egg substitute

  18. --1/4-1/2 c catsup

  19. --2 big onions, chopped

  20. --6-8 cloves garlic, crushed

  21. --lotsa thyme, oregano, tarragon. Some cumin, curry, pepper, garlic powder.

  22. --1 regular-size (15 oz?) can tomato sauce

  23. --1/4 c ff barbaque sauce

  24. --next time I make it, I'm going to try adding some cooked carrots and potatoes, and maybe some peas. Might add some nice color and textures.

  25. Mix it all up and put it into a sprayed loaf pan, casserole dish, or whatever. Bake for about 40 min. The oringinal recipe said to slice and serve, but I find it comes out more of a scoop-and-serve consistency.


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