Cashew Lentil Loaf for the Crock Pot |
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Prep Time: 20 Minutes Cook Time: 300 Minutes |
Ready In: 320 Minutes Servings: 6 |
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It is from 125 Best Vegetarian Slow Cooker Recipes by Judith Finlayson. Ingredients:
1 tablespoon cumin seed |
1 tablespoon vegetable oil |
1 large onion, finely chopped |
2 stalks celery, diced |
2 cups carrots, shredded |
2 garlic cloves, minced |
1/2-1 chili pepper, diced |
1 teaspoon salt |
1/2 teaspoon cracked pepper |
2 cups cooked lentils |
3 cups cheddar cheese, shredded |
1 cup cashews, coarsely chopped |
3 eggs, beaten |
boiling water |
Directions:
1. Spray an 8 by 5 inch loaf pan and set aside.
2. In a large dry pan toast the cumin seeds until they start to brown and release their aroma. Right away put it in a spice grinder or a mortar and a pestle. Grind to a powder and set it aside.
3. Put the pan back on the stove and add the vegetable oil. Add the onion and celery and cook until the celery is soft, about 5 minutes. Add the carrots, garlic, red pepper, chili pepper, salt and cracked pepper. Cook, stirring, for 2 minutes. Remove it from the heat and set aside.
4. In a large mixing bowl combine the lentils, cheese, and cashews. Add the cooked vegetables and stir well. Add the eggs and mix well.
5. Put the mixture into the prepared pan. Cover the pan tightly with foil and secure with a rubber band or string.
6. Put the prepared pan into the crock pot and put in enough boiling water to the crock pot until the water reaches about 1 inch up the sides.
7. Cover and cook on high for 4 to 5 hours until the loaf has set.
8. You can prepare this loaf the night before and then put the loaf into the crock pot with water in the morning.
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