Lentil loaf with italian tomato sauce
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Onion, diced |
| 2 | tablespoons | Oil |
| ½ | cup | Wheatgerm |
| 2½ | cup | Lentils, cooked |
| ½ | cup | Breadcrumbs |
| ½ | cup | Walnuts, ground |
| ½ | teaspoon | Sage |
| 2 | tablespoons | Nutritional yeast |
| ¾ | cup | Vegetable stock |
| 12 | ounces | Can tomato sauce |
| 12 | ounces | Can whole tomatoes, chopped |
| 1 | tablespoon | Basil, chopped |
| 1 | tablespoon | Oregano, chopped |
| ½ | cup | Mushrooms, chopped |
Directions
LOAF
SAUCE
LOAF: Preheat oven to 350F. Lightly oil a loaf pan or ring mould. Set aside.
Saute onion in oil in a large skillet, until soft. Mix in the remaining loaf ingredients. Transfer to the prepared loaf pan. Bake until browned, about 40 minutes.
SAUCE: Combine all ingredients in a saucepan & simmer together for 15 minutes.
Unmould loaf onto a plate & cover with about 1 c of the sauce. Slice the loaf & serve the remaining sauce for guests to add as they desire.
"Vegetarian Gourmet" Winter, 1995