hi friends! it’s good to be posting again – last weekend was soooo crazy with preparing for the last week of classes that i didn’t have time to post a recipe.
but i’m through the hardest part of the quarter – i had a final exam, a stats paper, and a presentation due last week, and now just have one more final exam before spring break officially begins!
one of my friends from school passed this recipe my way, and although it wasn’t the quickest thing to put together, it lasted for many, many meals and was absolutely delicious – savory and tender and kind of like what i imagine a good meatloaf to taste like (although i’m not sure that i’ve ever actually eaten meatloaf). the first night we ate this, we paired it with a nice big salad. after that, we sandwiched it between whole wheat toast, some lettuce, mayo, and cranberry relish – which i think i actually liked better than just eating it on its own. no matter how you slice it (ha, ha), i know you’ll love this loaf! and i promise i’ll be back posting asap after my last final exam…wish me luck!
one year ago: minestrone soup
two years ago: pesto pizza
lentil loaf
yields approx 12 servings
- 1½c red lentils
- 2c water
- 1 bay leaf
- 1T oil
- 1 large onion, diced finely
- 3 ribs of celery, diced finely
- 2/3c mushrooms, diced
- 2c grated cheddar cheese
- 1c bread crumbs (i used 3 slices of whole wheat toast and crumbled them)
- 2 eggs, slightly beaten
- 1t salt
- 1/2t pepper
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- grease a loaf pan and preheat oven to 375º
- rinse lentils, and look through for stones, etc
- boil the water, lentils, and bay leaves for 20 minutes, or until soft, then drain excess water
- heat frying pan over medium heat, add oil, and saute the onions, celery, and mushrooms until they’re soft, about 10 minutes
- mix the cooked lentils, sauteed onion, celery, and mushrooms, cheese, breadcrumbs, eggs, salt, and pepper in a big bowl, and stir well
- put the mixture into the loaf pan and bake for approx 45 minutes, until golden brown on top
- slice and serve with a salad