Lentil Loaf
Yield
1 loafPrep
20 minCook
40 minReady
1 hrsLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
lentils
cooked |
|
| 1 | medium |
onions
peeled, sliced |
|
| 1 | each |
tomatoes
diced |
|
| 1 ½ | cups |
bread crumbs
|
|
| 1 | tablespoon |
Parmesan cheese
grated |
|
| ½ | cup |
milk
|
|
| 1 | tablespoon |
corn oil
|
|
| ¼ | teaspoon |
garlic powder
|
|
| 1 | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
lentils
cooked |
|
| 1 | medium |
onions
peeled, sliced |
|
| 1 | each |
tomatoes
diced |
|
| 355 | ml |
bread crumbs
|
|
| 15 | ml |
Parmesan cheese
grated |
|
| 118 | ml |
milk
|
|
| 15 | ml |
corn oil
|
|
| 1.3 | ml |
garlic powder
|
|
| 5 | ml |
salt
|
|
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℃).
Glop mixture into oiled loaf pan, sprinkle remaining crumbs on top and bake for ½ hour or until done.
You could add a tablespoon of ketchup.
And maybe add a touch of ketchup or BBQ sauce or something.
You can serve with any sauce or gravy or anything.
