3 cup carrots, cut into 1/3-inch slices
1 1/2 cup lentils, cooked, drained
1/2 cup onions, finely chopped
1/2 tsp sage
1 tsp curry powder
2 tbsp shoyu or tamari
1 cup rolled oats
1/2 cup walnuts or pecans, chopped
2 tbsp parsley, finely chopped
A Recipe for
Lentil-Carrot Loaf
Large, naked raw carrots are acceptable as food only to those who lie in hutches eagerly awaiting Easter. |
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This Recipe for Lentil-Carrot Loaf is one of thousands in the Recipes-to-go Bread Cookbook.
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This is a recipe for Lentil-Carrot Loaf from the recipe cookbook of Recipes-to-go (Bread)
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Steam the carrots until tender. Drain the carrots, and, if desired,
reserve the water to make a sauce to serve with the loaf.
Mix together the cooked carrots and lentils. Mash them coarsely with
a potato masher. Add the remaining ingredients and mix well.
Pack the mixture into a well-oiled loaf pan. Decorate the top of the
loaf with nut halves, if desired.
Bake at 350 degrees for 35-40 minutes, or until firm and golden
brown.
After baking, let the loaf stand for about 5 minutes, and then
unmold it onto a serving platter. For an attractive presentation,
surround the unmolded loaf with sliced ripe tomatoes, or any other
colorful vegetable.
Serve with the sauce of your choice.
From the files of DEEANNE
Serves: 4
Lentil-Carrot Loaf Recipe brought to you by Recipes To-Go