175 degrees C). Grease a loaf pan.
Transfer cooked lentils
Lentil Loaf:
Preheat oven to 375&#
Heat over to 350\u00b0F
Cook lentils in water until soft and water has been absorbed.
Meanwhile, saute the onion, garlic and zucchini in oil until soft. Mix in a large bowl with the remaining ingredients.
Form the mixture into a loaf shape and place on a greased baking sheet OR place mixture in a greased baking pan (bread loaf size).
Bake for 30 minutes, cut into slices, and serve.
br>For the Brown Rice Lentil Loaf:
Place the lentils in
poon into a 9\"x5\" loaf pan. Make certain you press
Preheat oven to 350\u00b0.
Mix all ingredients together thoroughly.
Place in an oiled 9 x 5 x 3-inch loaf pan and bake for 45 minutes.
Lentil loaf is so moist that it needs no gravy or sauce.
Makes 4 to 6 servings.
br>Lightly spray a 9x5\" loaf pan with non-stick cooking
olander.
To complete the lentil salad: In large bowl, toss
dd rice and chick pea, lentil mushroom to the skillet. Stir
ashed up so that the loaf holds it's shape, but
br>(In response to the loaf being a little dry, you
). Grease a 9x5-inch loaf pan.
Mix lentils, green
o 350\u00b0F Oil a loaf pan and sprinkle sides and
.
Spread the red lentil filling evenly over the pastry
hape the mixture into a loaf and place into an ungreased
ats mixture. Slowly stir cooled lentil puree into oats mixture until
Heat oil in a large pan and cook onion until lightly browned.
Add garlic and spices, cook, stirring until fragrant.
Add potatoes, lentils, recipe #363158 and water, bring to a boil then immediately reduce heat and simmer, covered for 20 minutes until potatoes are cooked and sauce is thickened, season with sea salt, to taste.
Serve over basmati rice cooked in chicken broth and garnish with fresh coriander sprigs.
eeded.
Lightly butter a loaf pan. Fill and bake at
Preheat oven to 375 degrees. Combine all ingredients. If dough seems dry, add just enough water to combine all dry ingredients easily into a moist dough. Put mixture in a greased loaf pan. Bake for 45 minutes. Remove from oven. Spread butter over top of loaf. Place back in oven and bake for another 10 to 15 minutes.
In a saucepan, brown shallot in oil. Add lentils and stir well. Add chicken stock and bay leaf. Bring to boil. Cover and let simmer at low heat about 45 minutes or until lentils are tender. Add more stock is needed. Drain if needed. Add salt and pepper at the end of cooking. Remove bay leaf.
You'll need half this recipe to do the Vegetable Lentil Cream/Soup.