Lentil Loaf (Brown)
Yield
4 servingsPrep
15 minCook
1 hrsReady
1 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
lentils, red (masoor dal)
|
|
| 12 | ounces |
water
|
|
| 1 | each |
onions
chopped |
|
| 1 | tablespoon |
parsley leaves
|
|
| ½ | teaspoon |
cayenne pepper
|
|
| 1 | tablespoon |
nutritional yeast flakes
|
|
| 1 | x |
lemon juice
|
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
lentils, red (masoor dal)
|
|
| 346.8 | ml/g |
water
|
|
| 1 | each |
onions
chopped |
|
| 15 | ml |
parsley leaves
|
|
| 2.5 | ml |
cayenne pepper
|
|
| 15 | ml |
nutritional yeast flakes
|
|
| 1 | x |
lemon juice
|
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
Directions
Rinse lentils thoroughly.
Cover with water and cook for 10 to 15 minutes.
Add more water if you need to.
You should have a stiff puree.
Stir fry onions in a little oil until soft, throw in the cayenne pepper and cook for a few more seconds.
Remove lentils from heat and stir in the remaining ingredients.
Add a little more stock or water if the mixture is too dry.
Season with salt and pepper to taste.
Grease a 1 lb loaf tin, press in the lentils mixture.
Bake at 375℉ (190℃) F (190 degrees C) for 45 to 50 minutes.
Let stand for 10 minutes and then turn out on a plate.
Serve with vegetables.
