Lentil Nut Loaf
October 6, 1999 Other Contributors
About
This recipe was easy to follow and make. After I cooked the onions and mushrooms, I added the bread crumbs to the skillet (I used 2 cups of torn, whole-grain bread slices as the bread crumbs. I also put the herbs in the skillet when I put the bread crumbs in there. My two boys (18 and 16), one girlfriend, husband and me all liked the resulting loaf and I would make it again. When I try it again, I might add celery, carrots and garlic.
Kathleen – Visitor / Tester
Yield: 8 servings (2 pans)
Ingredients
| Lentils, washed | 2 cups | |
| Water | 4 cups | |
| Onions, chopped | 2 ea large | |
| Mushrooms, chopped | 2 cups | |
| Oil | 4 Tbsp | |
| Nuts, ground | 2 cups | |
| Breadcrumbs | 2 cups | |
| Lemon juice | 2 Tbsp | |
| Soy sauce | 2 Tbsp | |
| Salt | to taste | |
| Pepper | to taste | |
| Mixed herbs | 2 Tbsp |
Directions
- Cook lentils in water until soft (1/2 hour).
- Sauté onions and mushrooms in oil until soft.
- Mix with remaining ingredients.
- Place in a greased baking pan and bake.
Source
This recipe was found on Usenet many years ago. The original source is unknown.
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