2 cup dry brown lentils, rinsed
1 bay leaf
1 cup uncooked fine bulgur wheat
1 cup soft whole-wheat bread
1 crumbs
1 egg substitute, beaten
1 tbsp ketchup
1 medium onion, chopped
1 clove garlic, crushed
1 tsp dried thyme
2 tsp dried oregano
1 tsp dried tarragon
1 salt and pepper to taste
3 tbsp tomato paste or tomato
1 sauce
A Recipe for
Another Lentil Loaf
Large, naked raw carrots are acceptable as food only to those who lie in hutches eagerly awaiting Easter. |
| Fran Lebowitz |
“Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.” |
| Doug Larson |
We plan, we toil, we suffer - in the hope of what? A camel-load of idol's eyes? The title deeds of Radio City? The empire of Asia? A trip to the moon? No, no, no, no. Simply to wake just in time to smell coffee and bacon and eggs. |
| J.B. Priestly |
This Recipe for Another Lentil Loaf is one of thousands in the Recipes-to-go Bean Cookbook.
After eating chocolate you feel godlike, as though you can conquer enemies, lead armies, entice lovers. |
| Emily Luchetti |
If you enjoy this Another Lentil Loaf Recipe - you should enjoy the recipe collections you can find on the websites below:
I eat merely to put food out of my mind. |
| N.F. Simpson |
After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps. |
| Miss Piggy |
This is a recipe for Another Lentil Loaf from the recipe cookbook of Recipes-to-go (Bean)
The second day of a diet is always easier than the first. By the second day you're off it. |
| Jackie Gleason |
Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education. |
| Mark Twain |
I eat merely to put food out of my mind. |
| N.F. Simpson |
"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before." |
| Luigi Barzini, 'O America' (1977) |
There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will. |
| Robert Frost |
You don't sew with a fork, so I see no reason to eat with knitting needles. |
| Miss Piggy, on eating Chinese Food |
Prep: Cook lentils and bay leaf in pot with 6 cups water. Bring to a
boil, reduce heat, cover and simmer until lentils are soft and water
has been absorbed, about 45 min.
Combine bulgur and 2 cups water in a med. saucepan. Bring to a boil,
reduce heat, cover and simmer for about 15 min.
Preheat oven to 350F. Transfer lentils to a large mixing bowl. Add
bulgur, and remaining ingredients except tomato paste or sauce. Mix
well with your hands until thoroughly combined. Pat mixture into a
9" loaf pan. Bake for 40 min. until firm but not dry. During last
minutes of baking, brush top with tomato paste or sauce. Let cool for
15 min. Cut into slices and serve warm.
This goes wonderfully with mashed potatoes and your favorite
vegetable! The leftovers taste so good in a pita pocket, and if there
are mashed potatoes leftover, I stuff the pocket with both. Mmmm!
Enjoy!
Nutrition Info per serving:
341 calories, 19g protein, 2g fat, 62g carbohydrate, 28mg cholesterol,
445mg sodium, 8g fiber.
Posted by "Von Balson, Kathleen" <VBalson@IT.jea.ci.jax.fl.us> to the
Fatfree Digest [Volume 12 Issue 1], Nov. 1, 1994. FATFREE Recipe
collections copyrighted by Michelle Dick 1994. Used with permission.
Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
Serves: 1
Another Lentil Loaf Recipe brought to you by Recipes To-Go