Lentil loaf #2
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Dry brown lentils, cooked |
| In 6_c_water with a bay leaf | ||
| (about 45 min) | ||
| 1 | cup | Dry bulgur wheat, cooked |
| In 2_c_water (about 15 min) | ||
| 1 | cup | Soft bread crumbs |
| 2 | eaches | Egg whites or_1_egg_subst. |
| ¼ | To 1/2 c catsup | |
| 2 | eaches | Big onions, chopped |
| 6 | To 8 cloves garlic, crushed | |
| 1 | each | Thyme, oregano, tarragon. |
| Some cumin, curry, pepper, | ||
| Garlic powder. | ||
| 1 | Regular-size (15_oz?) can | |
| Tomato sauce | ||
| ¼ | cup | Ff barbaque sauce |
Directions
Preheat oven to 350. In large bowl, mix cooked lentils, cooked bulgur, and remainder of ingredients. Mix it all up and put it into a sprayed loaf pan, casserole dish, or whatever. Bake for about 40 min.
The oringinal recipe said to slice and serve, but I find it comes out more of a scoop-and-serve consistency.
next time I make it, I'm going to try adding some cooked carrots and potatoes, and maybe some peas. Might add some nice color and textures.
Source: Modified version of a previously posted recipe.
Posted by asking@... (Anna Sutherland King) to the Fatfree Digest [Volume 17 Issue 8] Apr. 9. 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@... and Mark Alexander, Mark@....
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