Sunday, March 2, 2008
Evie’s Lentil Loaf
1½ cups uncooked lentils
3¼ cups water
½ tsp nutmeg
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.