November 1, 2011

lentil loaf

this Nutty Lentil Loaf is super yummy & from this cookbook! i think next time i make it i would add a little more salt & garlic (it wasn't as flavorful as i'd like it). easy to make & the leftovers are easy to take to work or on as a picnic. eat up!

1 c uncooked lentils, rinsed (i used red)
1 tbl oil (i used coconut oil)
1/2 c chopped onion
2 cloves garlic, minced
2/3 c chopped carrot
1/3 c chopped celery
3/4 c unsalted raw cashews, chopped
1/4 c raisins
2 large eggs, lightly beaten
2 tbl whole wheat flour
1 tsp dried thyme

*put the lentils in a saucepan & add enough water to cover by 3 inches. cook over med-low heat until the lentil are tender (about 30ish mins). drain & set aside.
*heat the oil in a saucepan over med heat. add the onion & garlic & cook stirring frequently for about 10 min or until the onions are translucent. add the carrots & celery. cook covered until the carrots are tender for about 10-15 mins. remove from heat & let cool.
*preheat over to 350. oil an 9 x 5 loaf pan.
*mix the lentils, sautéed veggies, cashews, raisins, eggs, flour & thyme in a bowl until blended. spoon into the loaf pan.
*bake until firm, for about 45 mins. slice & serve warm.

1 comment:

britney said...

so you guys do eat eggs?? occasional? and what about agave nectar?? is it really refined? i always thought it was a good alternative. EMAIL ME!! we looooved that documentary! and i'm "pinning" this recipe! :)

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