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Modifying Recipe "Lentil Loaf"
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Appetizers
Beverages
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Ingredients:
2 cups dry lentils 1 bay leaf 8 cups water 1 cup uncooked fine bulgur 1-cup soft whole wheat bread crumbs 1 T. ketchup 1 medium onion 1 clove garlic, crushed 1 tsp crumbled dried thyme 2 tsp crumbled dried oregano 1 tsp crumbled dried tarragon Salt and pepper to taste 3 T. tomato paste or sauce
Directions:
Combine the lentils and bay leaf in a large pot with 6 cups water. Bring to a boil, lower the heat, cover and simmer until the lentils are soft and the water has been absorbed, about 45 minutes. Combine the bulgur and 2 cups water in a medium saucepan. Bring to a boil, lower the heat, cover and simmer for about 15 minutes. Preheat the oven to 350. Transfer the lentils to a large mixing bowl. Add the bulgur and remaining ingredients, except the tomato paste or sauce. Mix with your hands until thoroughly combined. Pat the mixture into a 5x9 inch loaf pan. Bake until firm but not dry about 40 minutes. During the last 5 minutes of baking brush the top with tomato paste or sauce. Let cool 15 minutes. Serve warm.
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