Saturday, February 18, 2012

Lentil loaf

Lentil loaf, roasted potatoes and steamed broccoli
This is kind of a combination of a few different recipes. 

16 oz package dried brown lentils, rinsed
4 c. water

1 onion, chopped (more or less to taste)
3 garlic cloves, minced

1/3 c. ketchup
1/2 c. bread crumbs
1/2 c. chopped fresh parsley (or 1 Tbsp dried)
2 tsp chopped fresh thyme (or 1 tsp dried)
1 to 2 Tbsp tamari soy sauce
1 to 2 Tbsp worcestershire sauce
1/2 tsp ground pepper

Cover lentils with water and bring to a boil.  Reduce heat, cover and simmer until water is absorbed, 50 to 60 min.  Check lentils after 30 minutes, adding more water as necessary.  When lentils are done, remove from heat and let stand for about 20 to 30 minutes.  Meanwhile, saute onions and garlic in enough water to keep them from sticking.  Cook about 5 minutes until onions are soft.  Preheat oven to 350.  Mix into the lentils along with remaining ingredients.  Thoroughly combine all ingredients, adjusting seasoning as necessary.   Press mixture firmly into a lightly greased loaf pan and drizzle ketchup over the top.  Bake for 45 minutes.  Let cool for 10 minutes before slicing.

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