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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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In response to a request, this recipe came from Vegetarian Times Complete Cookbook.This is a one dish meal that is perfect to take along on day hikes or to eat at home! Ingredients:
1 cup dry lentils |
3 cups water |
1/2 cup chopped onion |
2 garlic cloves, minced |
1 tablespoon olive oil |
2/3 cup chopped carrot |
1/3 cup chopped celery |
2 eggs, lightly beaten |
2 tablespoons whole wheat flour |
3/4 cup unsalted raw cashews, chopped |
1/4 cup raisins |
1 teaspoon dried thyme |
Directions:
1. In medium saucepan, cook the lentils in the water until soft, about 45 minutes.
2. Drain and set aside.
3. Cook the onion and garlic in the oil, stirring, until the onion is translucent.
4. Add the carrots and celery.
5. Simmer, covered, until the carrots are tender, about 10 to 15 minutes.
6. Let cool.
7. Preheat the oven to 350*F.
8. In a large bowl, mix together the lentils, vegetable mixture and remaining ingredients.
9. (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).
10. Spoon into an oiled loaf pan.
11. Bake until firm, about 45 minutes.
12. Serve warm.
13. (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.).
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