 |
Prep Time: 15 Minutes Cook Time: 75 Minutes |
Ready In: 90 Minutes Servings: 6 |
|
I had to make this recipe public for my family to see it, so please, if you experience problems let me know. The original recipe calls for a cup of cooked lentils, but I know that I had more than that. I believe I cooked one cup of raw lentils and it ended making about 3 cups. Also, I used 2 tbsp vegetable oil and next time, I think I will only use about 2/3 can evaporated milk. I also used a 8x8-inch square glass dish, as I didn't think it would fit in a loaf pan. I couldn't imagine this loaf would set up with only one cup of cooked lentils. Easily customizable, too. I think I'll add garlic next time. Ingredients:
1 cup raw lentils |
1/2 cup pecan meal or 1/2 cup chopped pecans or 1/2 cup chopped walnuts |
1 egg (substitute will also work) |
1 (12 ounce) can evaporated milk or 1 2/3 cups soymilk |
1/4 cup oil |
3 cups corn flakes (1 1/2 cups crushed) |
1/2 teaspoon sage |
chopped onion |
salt |
Directions:
1. Sort, rinse, and cook lentils in about 3 cups water until tender. If more water is needed, add some. (The amount will be about 3 cups after cooking). Drain.
2. Preheat oven to 300°F.
3. Combine all ingredients and put in greased loaf pan (or 8x8-inch or 9x9-inch glass dish).
4. Cook for 1 hour.
5. Note: This loaf will be moist.
|
|