Nutty Lentil Loaf Food

LENTIL LOAF

Steps:

• Combine lentils and water in a small saucepan.
• Bring to a boil.
• Reduce heat, and simmer until tender, about 40 minutes.
• Preheat oven to 400 degrees.
• Grease a 9x5 inch loaf pan.
• In a large bowl, mix together 2 cups cooked lentils, bread, eggs, broth, tomato paste, basil, garlic powder, black pepper, parsley, olive oil, and dry soup mix.
• Spread into prepared pan.
• Bake for 40 minutes.
• Sprinkle top with dry bread crumbs, and continue baking another 10 minutes.
• Let sit for 10 minutes before serving.

LENTIL LOAF

Steps:

• Sort, rinse, and cook lentils in about 3 cups water until tender. If more water is needed, add some. (The amount will be about 3 cups after cooking). Drain.
• Preheat oven to 300°F.
• Combine all ingredients and put in greased loaf pan (or 8x8-inch or 9x9-inch glass dish).
• Cook for 1 hour.
• Note: This loaf will be moist.

DELICIOUS LENTIL LOAF

Steps:

• In a saucepan, heat oil and sauté onion and carrot until tender. Add lentils and enough boiling water to cover the contents. You may need to add some more water while boiling. Add spices, bullion, and yeast extract. Boil about 30 - 40 minutes. (This time varies depending on the type of lentils you use). The lentils should be soft and the mixture should be thick but still have some water in it -almost like cake mix. Take off heat and stir in grated cheese and eggs. Pour into a loaf pan and bake 35 - 45 minutes at 350F until firm. Serve warm as a main dish or put it on bread for a sandwich.
• You can vary the texture by using different varieties of lentils and can even add pinto or another bean to the mix.
• **It can be made without the yeast extract, but this really adds a flavorful zip.

NUTTY LENTIL LOAF

Steps:

• In medium saucepan, cook the lentils in the water until soft, about 45 minutes.
• Drain and set aside.
• Cook the onion and garlic in the oil, stirring, until the onion is translucent.
• Add the carrots and celery.
• Simmer, covered, until the carrots are tender, about 10 to 15 minutes.
• Let cool.
• Preheat the oven to 350*F.
• In a large bowl, mix together the lentils, vegetable mixture and remaining ingredients.
• (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).
• Spoon into an oiled loaf pan.
• Bake until firm, about 45 minutes.
• Serve warm.
• (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.).

TURKEY LENTIL LOAF

Steps:

• Fry ground turkey in a small amount of oil until half booked and add pesto and continue until cooked.
• Roughly chop mushrooms and add mushrooms and lentils to pan.
• Fry for approx 5 minutes.
• Mix in soup mix, transfer to an over proof dish, blend in breadcrumbs.
• Add grated cheese to top.
• Bake at 350 for 20 minutes, leaving on broil for the last 3-5 to brown the cheese.