Lentil loaf
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Lentils cooked |
| 1 | medium | Onion, peeled and sliced |
| 1 | Tomato, diced | |
| 1½ | cup | Bread crumbs |
| 1 | tablespoon | Grated Parmesan (fresh |
| Please!) | ||
| ½ | cup | Milk |
| 1 | tablespoon | Corn or peanut oil |
| ¼ | teaspoon | Garlic powder |
| 1 | teaspoon | Salt |
Directions
Contributed to the echo by: Janice Norman Lentil Loaf Oil for loaf pan Saute 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 & tomato; mix in garlic powder, salt, milk, cheese, and 1 cup of the bread crumbs. Preheat oven to 350. Glop mixture into oiled loaf pan, sprinkle remaining crumbs on top and bake for ½ hour or until done.
You could add a Tbs. of ketchup...you could put just about anything in there (celery, bell pepper...) Tonight I'm going to beat one egg and mix it in to make the loaf stick together better. And maybe add a touch of ketchup or BBQ sauce or something. You can serve with any sauce or gravy or anything.