Lentil-Mushroom Walnut Loaf |
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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 4 |
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For my vegetarian SIL and friends Ingredients:
3 cups cooked lentils (see note) |
1/2 cup chopped yellow onion |
2 garlic cloves, minced |
1 lb mushroom, chopped |
1/2 cup chopped walnuts |
1/2 cup quick-cooking oats |
2 large eggs, beaten |
1 tablespoon dijon mustard |
1 teaspoon worcestershire sauce |
1 teaspoon soy sauce |
1/4 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
1 1/2 cups shredded mozzarella cheese |
Directions:
1. Note: to make lentils, sort 1 1/4 cup dried lentils in a medium saucepan over high heat; combine the lentils with 2 cups water (do not add salt); bring to a boil, reduce heat to low and simmer, covered until the lentils are tender, about 15-20 minutes.
2. Preheat oven to 350°.
3. In a big bowl, combine all the ingredients except the cheese; mix well.
4. Turn the mixture into a lightly oiled 8x8 inch glass baking pan; gently pat down.
5. Bake until the loaf is firm and the top is lightly browned, about 40 minutes.
6. Sprinkle the cheese on top and bake 10 minutes, until the cheese is melted.
7. Let stand in dish for 5-10 minutes before serving.
8. Cut into squares and serve from the baking dish.
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