Holiday lentil loaf - elisabeth freeman
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Onion |
| 1 | Clove garlic | |
| 2 | Stalks celery | |
| 2 | teaspoons | Sage |
| 3 | cups | Cooked lentils |
| 3 | cups | Cooked wild rice (you can use a wild rice/brown rice mix here too) |
| ½ | cup | Chopped walnuts |
| ¼ | cup | Whole wheat breadcrumbs |
| 2 | tablespoons | Vinegar |
| 2 | Egg equivalents | |
| 2 | tablespoons | Whole wheat flour |
| Fresh ground black pepper and sea salt | ||
Directions
Preheat oven to 350 F. Chop onion and celery finely, and crush the garlic clove. Spray a fraying pan with non-stick spray, and saute the onion, garlic and celery until onion is translucent. Add the sage. Combine all ingredients in a large bowl and mix well. Spray a loaf pan with non-stick spray and fill the loaf pan with the mixture. Press down. Bake 30 minutes covered, 10 minutes uncovered. Let stand for 5-10 minutes before cutting and serving.
(by Elisabeth Freeman)
Busted and Entered for you by: Bill Webster Posted to MC-Recipe Digest V1 #872 by Bill Webster <thelma@...> on Oct 28, 1997