Yield: 8 Servings
|1 cup||Red lentils|
|4 \N||Medium-size potatoes (thin skin)|
|\N \N||Carrots; thinly sliced|
|\N \N||Tomatoes; seeded, diced|
|\N \N||Celery; chopped|
|½ \N||Onion; chopped|
|\N \N||Bread crumbs|
|\N \N||Olive oil|
|\N \N||Curry powder|
|\N \N||Salt; pepper, paprika, cumin|
|\N \N||Sesame seeds (white)|
1. Dice the potatoes into large chunks. Leave the skin on if the potatoes have thin skin. Cook the potatoes in boiling water until they are done.
2. While the potatoes are cooking, in a separate pot, add 1 cup of red-lentils to 2 cups boiling water. Reduce heat, add curry powder and salt, simmer until lentils are done and they have absorbed all the water.
This should take about 20 minutes. You can tell when your lentils are done by squeezing one between your thumb and index finger, if it totally squashes, it is done. Don't forget the curry powder! The lentils should take on a pretty yellow color.
3. Get a large bowl. Drain any extra water from the lentils, put the potatoes and the lentils into the bowl. Add tomatoes, carrots, onion, celery, bread crumbs, olive oil, pepper, cumin (Go easy on the Cumin!).
Mash the whole thing Together. You may use a fork to mash the potatoes into smaller pieces. Don't even think about using a hand blender or any other electric kitchen appliance. Mashing it by hand will blend the ingredients nicely. Do not overdo it. When you are finished you should have a pliable mass speckled with tomato, celery, and potato.
4. Get a large baking dish. Mold the mass into a rectangle 1½ to 2 inches thick. You now have a lentil loaf. Sprinkle a generous quantity of paprika on top of the loaf. This is very important for color. Sprinkle a generous quantity of sesame seeds on top of the loaf. Press the seeds in.
5. Preheat oven to 350. Cover the baking dish with foil. Bake at 350 for 45 minutes. For the last 10 to 15 minutes, remove the foil so that the surface of the loaf gets some color.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .