1 cup beans cooked
1 medium onion, peeled and sliced
1 tomato, diced
1 1/2 cup bread crumbs
1 tbsp grated parmesan (fresh
1 please!)
1/2 cup milk
1 tbsp corn or peanut oil
1/4 tsp garlic powder
1 tsp salt
A Recipe for
Lentil Loaf 2
There is a lot more juice in grapefruit than meets the eye. |
| Author Unknown |
I refuse to believe that trading recipes is silly. Tuna fish casserole is at least as real as corporate stock. |
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This Recipe for Lentil Loaf 2 is one of thousands in the Recipes-to-go Bread Cookbook.
When baking, follow directions. When cooking, go by your own taste. |
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This is a recipe for Lentil Loaf 2 from the recipe cookbook of Recipes-to-go (Bread)
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Food, one assumes, provides nourishment; but Americans eat it fully aware that small amounts of poison have been added to improve its appearance and delay its putrefaction. |
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Nobody seems more obsessed by diet than our anti-materialistic, otherworldly, New Age spiritual types. But if the material world is merely illusion, an honest guru should be as content with Budweiser and bratwurst as with raw carrot juice, tofu and seaweed slime. |
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Contributed to the echo by: Janice Norman Lentil Loaf Oil for loaf pan
Saute onion and tomato in oil until onion is golden and tomato is
soft. In a bowl mash up the cooked lentils a little. Add onion &
tomato; mix in garlic powder, salt, milk, cheese, and 1 cup of the
bread crumbs. Preheat oven to 350. Glop mixture into oiled loaf pan,
sprinkle remaining crumbs on top and bake for 1/2 hour or until done.
You could add a Tbs. of ketchup...you could put just about anything
in there (celery, bell pepper...) Tonight I'm going to beat one egg
and mix it in to make the loaf stick together better. And maybe add a
touch of ketchup or BBQ sauce or something. You can serve with any
sauce or gravy or anything.
Serves: 4
Lentil Loaf 2 Recipe brought to you by Recipes To-Go