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Prep Time: 50 Minutes Cook Time: 30 Minutes |
Ready In: 80 Minutes Servings: 9 |
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A vegetarian comfort food with an eastern influence that can be served as a side or main dish with roasted potatoes. Leftovers can be used in sandwiches or wraps the next day! Ingredients:
1 cup red lentil |
1 1/2 cups water |
1 onion, chopped |
2 garlic cloves, minced |
1 cup diced zucchini |
2 tablespoons olive oil |
1 cup chopped nuts (your choice, but peanuts work best in this recipe) |
1 cup fresh breadcrumb |
2 tablespoons soy sauce |
1 teaspoon ginger |
2 teaspoons cumin seeds |
salt & pepper |
Directions:
1. Heat over to 350°F
2. Cook lentils in water until soft and water has been absorbed.
3. Meanwhile, saute the onion, garlic and zucchini in oil until soft. Mix in a large bowl with the remaining ingredients.
4. Form the mixture into a loaf shape and place on a greased baking sheet OR place mixture in a greased baking pan (bread loaf size).
5. Bake for 30 minutes, cut into slices, and serve.
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