Lentil Loaf 2
.
Yield
4 servingsPrep
15 minCook
30 minReady
50 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
lentils
cooked |
|
| 1 | medium |
onions
peeled and sliced |
|
| 1 | each |
tomatoes
diced |
|
| 1 ½ | cups |
bread crumbs
|
|
| 1 | tablespoon |
Parmesan cheese
grated, fresh |
|
| ½ | cup |
milk
|
|
| 1 | tablespoon |
corn oil
or peanut |
|
| ¼ | teaspoon |
garlic powder
|
|
| 1 | teaspoon |
salt
|
|
| 1 | x |
vegetable oil
for loaf pan |
*
|
| 1 | each |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
lentils
cooked |
|
| 1 | medium |
onions
peeled and sliced |
|
| 1 | each |
tomatoes
diced |
|
| 355 | ml |
bread crumbs
|
|
| 15 | ml |
Parmesan cheese
grated, fresh |
|
| 118 | ml |
milk
|
|
| 15 | ml |
corn oil
or peanut |
|
| 1.3 | ml |
garlic powder
|
|
| 5 | ml |
salt
|
|
| 1 | x |
vegetable oil
for loaf pan |
*
|
| 1 | each |
eggs
|
|
Directions
Sauté onion and tomato in oil until onion is golden and tomato is soft.
In a bowl mash up the cooked lentils a little.
Add onion and tomato; mix in garlic powder, salt, milk, cheese, and 1 cup of the bread crumbs.
Preheat oven to 350℉ (180℃).
Transfer mixture into oiled loaf pan, sprinkle remaining crumbs on top and bake for ½ hour or until done.
You could add 1 tablespoon of ketchup. you could put just about anything in there (celery, bell pepper.)
