Guest guest Posted July 28, 2007 Report Share Posted July 28, 2007 I had this for dinner last nite, and will probably have it for lunch today too Hubby even liked it, and actually thought it was a meatloaf in every sense of the word. What he doesn't know sure won't hurt him! 1.5 cups dried lentils, rinsed 2 yellow onions 1/4 cup olive or canola oil 3 cups brown rice (cooked) 1 (6-ounce) can of tomato paste 1/2 cup ketchup 1 tsp marjoram 1 tsp sage 1 tsp garlic powder 1/2 cup cherry tomatoes, quartered 3/4 cup tomato sauce (or pasta sauce) Additional ketchup or salt to taste Rinse the lentil and cook them in 3-4 cups water until soft (about 30 minutes). Drain excess liquid. Mash lentils slightly. Meanwhile, peel and chop both onions, cooking them on a skillet with the oil until translucent or golden. In a large pot or bowl, combine mashed lentils with onions, rice, tomato paste, spices, quartered tomatoes, and pasta sauce until mixed well. Press mixtured into a well-oiled loaf or baking dish. Spread 1/2 cup ketchup across the top. Bake at 350-degrees for 1 hour. Add additional ketchup to taste. Will keep (covered) in the refrigerator for 7-10 days. Number of Servings: 10 Fat: 3.9 g Carbohydrates: 44.9g Calories: 249.4 Protein: 10.9g Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 28, 2007 Report Share Posted July 28, 2007 -Thanks Marcia! This recipe transported me right back to childhood! My mom used to make a lentil-loaf very similar to this one. I had completely forgotten about it untli I read this. I think I will invite mom over for dinner and cook up your recipe with some mashed taters and steamed asparagus. Yumm! Thanks again! Kyra -- In , " Marcia " <ladymarcia_55 wrote: > > I had this for dinner last nite, and will probably have it for lunch today > too Hubby even liked it, and actually thought it was a meatloaf in every > sense of the word. What he doesn't know sure won't hurt him! > > > 1.5 cups dried lentils, rinsed > 2 yellow onions > 1/4 cup olive or canola oil > 3 cups brown rice (cooked) > 1 (6-ounce) can of tomato paste > 1/2 cup ketchup > 1 tsp marjoram > 1 tsp sage > 1 tsp garlic powder > 1/2 cup cherry tomatoes, quartered > 3/4 cup tomato sauce (or pasta sauce) > Additional ketchup or salt to taste > > > > Rinse the lentil and cook them in 3-4 cups water until soft (about 30 > minutes). Drain excess liquid. Mash lentils slightly. > > Meanwhile, peel and chop both onions, cooking them on a skillet with the oil > until translucent or golden. > > In a large pot or bowl, combine mashed lentils with onions, rice, tomato > paste, spices, quartered tomatoes, and pasta sauce until mixed well. > > Press mixtured into a well-oiled loaf or baking dish. Spread 1/2 cup ketchup > across the top. Bake at 350-degrees for 1 hour. > > Add additional ketchup to taste. Will keep (covered) in the refrigerator for > 7-10 days. > > Number of Servings: 10 > > Fat: 3.9 g > Carbohydrates: 44.9g > Calories: 249.4 Protein: 10.9g > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 28, 2007 Report Share Posted July 28, 2007 You're welcome, we had mashed potatoes and steamed broccoli with ours ,... Seems like you always need mashed potatoes with meatloaf.. Sort of like bein married I guess Marcia kyraseashell Re: *Meat* Loaf and review -Thanks Marcia! This recipe transported me right back to childhood! My mom used to make a lentil-loaf very similar to this one. I had completely forgotten about it untli I read this. I think I will invite mom over for dinner and cook up your recipe with some mashed taters and steamed asparagus. Yumm! Thanks again! Kyra Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 28, 2007 Report Share Posted July 28, 2007 Think I will try this one today also! Question though, Does this really keep safe to eat for this long in the fridge? I'm used to tossing foods if not used up in 4 days. Valerie Will keep (covered) in the refrigerator for > 7-10 days. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 28, 2007 Report Share Posted July 28, 2007 You'll find that food not made with meat last a whole lot longer. I don't throw things away at 4 days. Lasts about a week, if not left out at room temps for long periods of time. Judy - Valerie Saturday, July 28, 2007 12:46 PM Re: *Meat* Loaf and review Think I will try this one today also! Question though, Does this really keep safe to eat for this long in the fridge? I'm used to tossing foods if not used up in 4 days. Valerie Will keep (covered) in the refrigerator for > 7-10 days. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 28, 2007 Report Share Posted July 28, 2007 I learned in a public health class in college that food is usually good for one week in terms of safety as long as it is refrigerated. After a week the flavor tends to begin to be compromised even if it is safe. Kathleen Retired Social Worker who had to take public health in college--one of the most valuable classes I took. You'll find that food not made with meat last a whole lot longer. I don't throw things away at 4 days. Lasts about a week, if not left out at room temps for long periods of time. Quote Link to comment Share on other sites More sharing options...
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