Ingredients
-
1
-
3
-
1/2
-
2
-
1
-
2/3
-
1/3
-
2
-
2
-
3/4
-
1/4
-
1
-
-
-
Directions
Nutty Lentil Loaf, In response to a request, this recipe came from Vegetarian Times Complete Cookbook This is a one dish meal that is perfect to take along on day hikes or to eat at home!, The only reason I gave this a 4–and I would have given it a 4 1/2 if possible–is that the loaf fell apart a little bit for me I think it was a little bit dry but since I had never made it before, I felt it was okay So in the future, I might just add some extra moisture regardless The flavor is very savory and as others have said the nuts and the raisins create flavor and texture interest and variety Much can be done with the left overs and I am loving them in my work lunches
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Steps
|
1
Done
|
In Medium Saucepan, Cook the Lentils in the Water Until Soft, About 45 Minutes. |
|
2
Done
|
Drain and Set Aside. |
|
3
Done
|
Cook the Onion and Garlic in the Oil, Stirring, Until the Onion Is Translucent. |
|
4
Done
|
Add the Carrots and Celery. |
|
5
Done
|
Simmer, Covered, Until the Carrots Are Tender, About 10 to 15 Minutes. |
|
6
Done
|
Let Cool. |
|
7
Done
|
Preheat the Oven to 350*f. |
|
8
Done
|
in a Large Bowl, Mix Together the Lentils, Vegetable Mixture and Remaining Ingredients. |
|
9
Done
|
(in Response to the Loaf Being a Little Dry, You Could Add in About 1/8 Cup Broth or Cooking Water Here to Make It Moister). |
|
10
Done
|
Spoon Into an Oiled Loaf Pan. |
|
11
Done
|
Bake Until Firm, About 45 Minutes. |
|
12
Done
|
Serve Warm. |
|
13
Done
|
(or Let the Loaf Cool and Wrap It in Foil For Transport. on the Trail, Slice and Serve Loaf as Is, or Use the Slices in Sandwiches.). |
