Lentil Loaf Hi Ron

[Guest guest]

Hi Ron,

Where have you been? Are you going to try this loaf over the weekend? You will

enjoy it. Makes a great sandwich also.

The lentil should be the brown or green ones (don't use the red lentils in this

recipe, they are too soft). Just rinse a cup of lentils and cook them. No

presoaking required, they cook up fast. let us know what you think of the

recipe,

Have a wonderful evening dahlink! Lady Donna

 

 

Ron Hess <ronhess0760 wrote:

Good Evening Donna (Lady)

I am bean ignorant. Should the lentils be soaked ahead of time, raw, or canned?

Thank you in advance,

Ron

 

 

 

 

 

 

 

 

 

[Guest guest]

Hello Donna (Lady)

I am sorry for my dearth of posts, as I have been inundated with work as of

late.

You are intuitive, yes, I plan to make this loaf on Saturday. I have seen so

many positive posts pertaining to this lentil loaf, I must try it. My coworker

is coming to dinner. She is the only other vegetarian in my life. She is coming

to babysit for us, and I am making dinner for she and myself before my wife and

I leave for the evening. My wife says she will not try the loaf, as she says she

has no desire to try lentils. I said i would then order her something from the

place of her choice, this makes it easier on me, LOL.

Thank you for your speedy reply Donna.

I saw someone suggest a brown sugar and ketchup mix for a topping; Who the

poster was escapes me. This is what I think I will use. My mother used to use a

mix of tomato paste and dark corn syrup on different things. I guess that is why

that idea appealed to me.

 

Thanks again for the information and I will drop a line with the results,

Ron

 

 

purplepassion <thelilacflower wrote:

Hi Ron,

Where have you been? Are you going to try this loaf over the weekend? You will

enjoy it. Makes a great sandwich also.

The lentil should be the brown or green ones (don't use the red lentils in this

recipe, they are too soft). Just rinse a cup of lentils and cook them. No

presoaking required, they cook up fast. let us know what you think of the

recipe,

Have a wonderful evening dahlink! Lady Donna

 

 

Ron Hess <ronhess0760 wrote:

Good Evening Donna (Lady)

I am bean ignorant. Should the lentils be soaked ahead of time, raw, or canned?

Thank you in advance,

Ron

 

 

 

 

 

 

 

 

 

[Guest guest]

Hi Donna and Ron:

 

I used a combination of maple syrup, ketchup and a little bit of mustard.

 

I would imagine the maple syrup would be like the dark corn syrup your mom

used to use in toppings.

 

Gayle

 

 

 

[Guest guest]

Goog Morning Gentleman Ron,

Please let me know how it turns out and if your wife breaks down and tried a

slice. Maybe she will once she see's it. The topping your described is from

Gayle, she posted that with her lentil loaf version.

Have a wonderful dinner tonight andlet us know how it goes...............Donna

 

Ron Hess <ronhess0760 wrote:

Hello Donna (Lady)

I am sorry for my dearth of posts, as I have been inundated with work as of

late.

You are intuitive, yes, I plan to make this loaf on Saturday. I have seen so

many positive posts pertaining to this lentil loaf, I must try it. My coworker

is coming to dinner. She is the only other vegetarian in my life. She is coming

to babysit for us, and I am making dinner for she and myself before my wife and

I leave for the evening. My wife says she will not try the loaf, as she says she

has no desire to try lentils. I said i would then order her something from the

place of her choice, this makes it easier on me, LOL.

Thank you for your speedy reply Donna.

I saw someone suggest a brown sugar and ketchup mix for a topping; Who the

poster was escapes me. This is what I think I will use. My mother used to use a

mix of tomato paste and dark corn syrup on different things. I guess that is why

that idea appealed to me.

 

Thanks again for the information and I will drop a line with the results,

Ron

 

 

 

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blow your mind. "

Source: Norman Whitfield

Psychedelic Shack

 

 

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