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1-1/2 cup dried split red lentils
Grease a 2-pound loaf pan and sprinkle with bread crumbs generously.
Put lentils, water and bay leaf in a medium saucepan, cover tightly and simmer very gently until lentils are tender and all the liquid has been absorbed. Should take about 20 minutes.
Remove from heat and discard bay leaf. Preheat oven to 375°F.
Add grated cheese to the lentils together with onion, mushrooms, bread crumbs, parsley, lemon juice, and eggs. Mix well and season to taste with salt and pepper. Spoon mixture into the loaf pan and smooth out the top.
Bake uncovered for 1 to 1-1/2 hours until firm and golden brown on top. Slip a knife around the edges of the loaf to loosen, then carefully turn out on a serving plate or platter.
Poster's Notes:
Posted by Rema Comras
Nutritional Info Per Serving: N/A
2 cups water
1 bay leaf
2 cups grated Cheddar cheese
1 large onion, finely chopped
2/3 cup button mushrooms, finely chopped
1 cup bread crumbs
1 tbsp. chopped parsley
1 tbsp. lemon juice
2 eggs, lightly beaten
Salt and pepper to taste
I made this once and it was good.