Sunday, March 2, 2008

Evie’s Lentil Loaf

1½ cups uncooked lentils
3¼ cups water
bay leaf
½ tsp nutmeg
dash cayenne
1 tsp each: salt, soy sauce, garlic powder, sage, thyme
1 cup onion, diced
1 cup chopped celery
1 medium tomato, sliced
4 eggs, beaten

2 cups oats

1. Put water & lentils in large pot & bring to boil. Add bay leaf & seasonings, reduce heat, cover & simmer 30 minutes.
2. Remove bay leaf.  Stir in celery & onion.  Brig to boil again, reduce heat, cover & simmer 10 minutes or until lentils are tender.
3. Preheat oven to 350. Remove lentil mixture from heat (drain excess water if necessary) & transfer to large bowl. Stir in eggs & oats.
4. Place tomato slices on bottom of an oiled loaf pan. Press lentil mixture into pan & bake 40 minutes.  Let cool a little before removing loaf from pan.

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