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LOCATION: Recipes >> Vegetarian >> Lentil Loaf 07

Print this Recipe    Lentil Loaf 07


1 1/2 cups dried split red lentils
2 cups water
1 bay leaf
2 cups grated cheddar cheese (see vegan variation below)
1 large onion, peeled and finely chopped
2/3 cup button mushrooms, washed and finely chopped
1 cup fresh whole-wheat breadcrumbs
1 tablespoon chopped parsley
1 tablespoon lemon juice
2 eggs, lightly beaten
salt and freshly ground black pepper
butter and dried breadcrumbs for coating

Grease a 2-pound loaf pan or terrine well with butter and sprinkle
generously with dried breadcrumbs.

Put the lentils, water and bay leaf into a medium saucepan, cover
tightly and simmer very gently until the lentils are tender and
all the liquid absorbed. This should take about 20 minutes. REmove
from heat and take out hte bay leaf.

Preaheat the oven to 375 F.

Add the grated cheese to the lentils, together with the onion,
mushrooms, breadcrubms, parsley, lemon juice, and eggs. Mix
everything together well and season to taste with salt and pper,
then spoon the mixture into the loaf pan or terrine and smooth out
the top.

Bake, uncovered, for 1-1.5 hours, until firm and golden-brown on
top. Slip a knife around the edges of the loaf to loosen, then
carefully turn out onto a serving plate or platter.

VEGAN VARIATION: Omit the eggs and cheese and beat in 6 tablespoons
vegan margarine. Form into a roll. Coat with breadcrumbs and bake
on a greased baking sheet instead of in the loaf pan.

(serve this loaf with roast potatoes, green vegetables and apple

(serves 6-8)


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