6 oz red lentils
12 oz water
1 onion, chopped
1 tbsp parsley
1/2 tsp cayenne
1 tbsp nutritional yeast
1 lemon juice
1 salt & pepper
A Recipe for
Lentil Loaf (Brown)
Rice is born in water and must die in wine. |
| Italian Proverb |
Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It is not coincidence that we say bread is the staff of life. |
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"Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy." |
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This Recipe for Lentil Loaf (Brown) is one of thousands in the Recipes-to-go Bean Cookbook.
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| Job 34:3 |
This is a recipe for Lentil Loaf (Brown) from the recipe cookbook of Recipes-to-go (Bean)
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Rinze lentils thoroughly. Cover with water & cook for 10 to 15
minutes. Add more water if you need to. You should have a stiff
puree. Stir fry onions in a little oil till soft, throw in the
cayenne & cook for a few more seconds. Remove beans from heat &
stir in the remaining ingredients. Add a little more stock or water
if the mixture is too dry. Season with salt & pepper to taste.
Grease a 1 lb loaf tin, press in the lentils mixture. Bake at
375F/190C for 45 to 50 minutes. Let stand for 10 minutes & then turn
out on a plate. Serve with vegetables.
Very loosely based on Sarah Brown, "Vegetarian Kitchen"
Serves: 4
Lentil Loaf (Brown) Recipe brought to you by Recipes To-Go