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Lentils loaf

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November 17th, 2006, 10:22 PM
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Yum... my mom mentioned to me that her mother used to make a lentil "meat" loaf, so I had to do some research... I found a bunch of recipes, and kind of compiled my own little version of them all stacked up together.

16 oz. lentils (sort through them first, removing foreign objects, and rinse)
4 c. water
4 cloves garlic, minced
1 tsp salt

1 onion, chopped
2 small tomatoes or one large, diced
1 green chili, finely chopped (or a half if you'd prefer)
2 tsp oil
1 tsp cumin
1/2 tsp pepper
dash paprika
dash sage
1 cup bread crumbs (I make my own from a couple slices of homemade bread in the oven at 170 for about half an hour or so, then put in the blender to crumb)
4 oz (or more if you want it cheesier) shredded cheddar cheese
1/4 c. skim milk
2 eggs, beaten

first, put the lentils in the pot with the water, salt, and garlic. Simmer over low until they are soft and the water is [mostly] gone. This may take a while or may only take 20 minutes, depending on the color of lentils you're using. When most of the water has gone, start with the next step.

heat oil over medium heat and to it, add the onion, chili, and tomatoes, and sautee. After a few minutes, add the cumin, pepper, paprika, and sage. Don't over cook them (add a bit of water if it seems too dry--a TBSP, maybe).

After the lentils are done, remove from heat and mix the veggies and spices into them. Sprinkle the bread crumbs and cheese all over the top, and stir in well (this should mash up the lentils quite a bit). After that's done, sprinkle around the milk, and pour the eggs on top. Stir well.

Spread into greased casserole or loaf pan.

Bake at 350 for 45 minutes, or until firm.
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