LENTIL LOAD RECIPE

[Guest guest]

Hi Kay:

 

I am not sure it is from Linda McCartney's first cookbook.

Here it is.

 

3/4 cups lentils

1 cup cheddar cheese

1 onion chopped

salt and black pepper

1 tsp dried herb (rosemary, sage or thyme) I usually use sage.

1 cup fresh bread crumbs

1 egg beaten (I use Ener-g egg replacer)

3 TBS butter

 

Pre-heat the oven to 350 degrees and lightly grease a 1 pound loaf pan.

Wash lentils twice in cold water and drain them well. Cover them with

twice

there volume of cold water in a large saucepan. Cover and bring to a boil.

 

Reduce heat and simmer lentil for 20 minutes until they are very soft. Mix

the

cheese, onion, salt, pepper and herbs in with the cooked lentils.

Add the breadcrumbs, egg and butter to the lentil mixture and stir well.

Add more breadcrumbs if the mixture is to sloppy.

Press into a pan and bake for 40-45 min.

after about 20 minutes of cooking I usually pour a ketchup mixture over the

top and then finish baking it.

 

Let stand 10 to 15 minutes before slicing.

 

eat and enjoy.

 

gayle

 

 

 

 

 

 

 

 

 

 

 

 

 

 

[Guest guest]

Thanks, Gayle. I can't wait to make this.

I'll let you know how much I love it...cause I know I will.

Kay

 

 

 

[Guest guest]

For when you have a 'load of lentils?

 

Laura-Marie

 

--- bookjunky wrote:

 

>

> Thanks, Gayle. I can't wait to make this.

> I'll let you know how much I love it...cause I know

> I will.

> Kay

 

-----

Solitude, in the sense of being often alone, is essential to any depth of

meditation or of character.

--John Stuart Mill

 

 

 

 

 

[Guest guest]

Sorry Didn't realize I typed Lentil Load.. It should be Lentil Loaf. for

when you have a " load " of lentils.

 

Gayle