Lentil Loaf

Lentil Loaf

From November 15, 2005:  This recipe is a favorite of many members of The Feral Vegetarian group.   After reading so many positive comments about this recipe, i finally got around to trying it…..not bad at all.  Two hints:  1.  Make sure to cook the lentils until they are tender (this may take longer than the recipe states).  I didn’t (I only cooked them 20 minutes) and they were a tad bit on the crunchy side in the final product.  2.  Once baked and out of the oven, let the Lentil Loaf sit for at least 10 minutes before slicing…this helps it set up better and not fall part when sliced.  I didn’t do this and my slice broke into pieces….tasted fine, didn’t make for a good picture.  Leftovers make good sandwiches.

I made mashed potatoes and a mushroom gravy to go with the Lentil Loaf.  The gravy was easy…..I sauteed sliced white button mushrooms in about 3 tablespoons of butter over medium heat and then added  2 tablespoons of flour once the mushrooms were cooked.  Then I whisked in 2 cups of hot vegetable broth, stirring until thickened.  Ta-da.

Lentil Loaf

1 cup lentils
3 cup vegetable broth
2 cup oats
1 cup ketchup
2 heaping tablespoon nayonaise (regular mayonnaise works fine)
1 tablespoon vegetarian worchestershire sauce
2 tablespoon soy sauce
1 tablespoon minced garlic
1/2 cup sliced almonds

Bring the broth to a boil and add lentils. Simmer 20 minutes. Turn off heat and stir in oats, 3/4 cup ketchup, nayonaise, worchestershire sauce, soy sauce, garlic, almonds, and 1/2 cup water. Stir well and place in a greased loaf pan. Top with remaining ketchup and bake at 350 degrees for 30 minutes. Serve with mashed potatoes, mushroom gravy,and a green vegetable.


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