Guest guest Posted March 28, 2005 Report Share Posted March 28, 2005 Lentil Loaf Source: Simply Heavenly (adapted) 2 cups cooked lentils 1 cup bread crumbs (gluten free if necessary) 1/2 cup shredded zucchini 1/3 cup onions, chopped 2 Tbs. vegetable oil 3 Tbs. soy sauce (gf or Bragg's Liquid Aminos) 1/2 cup cooked rice 1 tsp. sage 1/2 tsp thyme 1 tsp. curry powder 2/3 cup liquid from cooked lentils 1 tomato, sliced Mix all ingredients together except for tomato. Bake in a non-stick loaf pan for 15 minute at 375û. Remove loaf from oven and top with tomato slices. Return to oven and cook additional 15 to 20 minutes. Yield: 6 to 7 servings Quote Link to comment Share on other sites More sharing options...
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