 |
Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 4 |
|
This came from my Native American Health Recipes e-cookbook. Vegans can probably use a flax seed substitute for the egg and any given non-dairy milk. The recipe didn't specify what kind of lentils to use; brown ones usually aren't split, but red ones are. A cereal would probably make a nice sub for the breadcrumbs. Ingredients:
4 cups vegetable stock (or water) |
1 cup dry split lentils |
2 tablespoons olive oil |
1/3 cup chopped onion (1 small onion) |
1 tomato, diced |
1 apple, diced |
1/2 teaspoon minced garlic (1 clove) |
1 teaspoon salt |
1/4 teaspoon thyme |
1/2 cup 2% low-fat milk |
1 egg, beaten |
1 1/2 cups breadcrumbs |
1 tablespoon parmesan cheese |
Directions:
1. Bring water or stock to boil andadd the dry split lentils. Simmer 30.
2. minutes until tender then drain and mash.
3. Heat the oil in a heavy sauce pan. Add the onion, tomato, apple, and.
4. garlic and sauté until tender.
5. Add the salt, thyme, milk, egg, and 1 cup of the bread crumbs to the lentils and stir.
6. Grease a 4 x 9 loaf pan with cooking spray then spoon the mixture into it.
7. Mix 1/2 cup bread crumbs with the Parmesan cheese. Sprinkle over loaf.
8. Bake 1 hour at 350°F.
|
|