Lentil-Carrot Loaf Recipe

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Lentil-Carrot Loaf Ingredients

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

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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.
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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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Herb Tip
Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.

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Lentil-Carrot Loaf

Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table.
The Anarchist Cookbook

Lentil-Carrot Loaf Directions

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

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Lentil-Carrot Loaf Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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