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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This yummy dish was passed on to me by a British Rectors wife -it is very delicious, high in protein, and serves as a meat replacement - even my Pro-Meat Husband was convinced and now loves it when I serve him lentil loaf and potatoes! This dish is dompletely vegetarian if made with vegetarian bullion. Ingredients:
3/4 cup lentils (a mixture is best but may use one type if none other available) |
1 large onion, chopped |
1 large carrot, grated |
2 tablespoons olive oil |
2 bouillon cubes (chicken or vegetable) |
spices (thyme, sage, parsley, and tarragon recommended) |
2 teaspoons yeast extract (marmite, bovril, etc) |
2 eggs |
1 1/2 cups cheese, grated |
2 -4 cups boiling water |
Directions:
1. 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.
2. You can vary the texture by using different varieties of lentils and can even add pinto or another bean to the mix.
3. **It can be made without the yeast extract, but this really adds a flavorful zip.
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