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
Directions
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"
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.
Servings: 1 servings
Another Lentil Loaf Recipe brought to you by Recipe Ideas
Categories: Bean; Bread; Breads; Vegetable
The History of Recipes
It is possible to follow the history of `recipes` way back into history, in truth as far back as the ancient Egyptians, and quite possibly further than that. However, in the main part, these early records were just primitive pictorial instructions for food preparation.
The truth of the matter is, the most ancient recipe found, according to experts is a collection of stone tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful and exhilarated. Progressing into The time of the roman empire 25BC a man called Apicius created some documents detailing recipes prepared by the Romans. In his scrolls, he recounts how the meals were split into hors d`oeuvres, main course and desserts, something that is very familiar to us today. Additionally, he recounts how the Roman cooks made use of a good variety of spices and herbs, including some familiar names for example thyme, rue and parsley. Later on, we have a couple of cookery books dating from the 14th Century : a recipe book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, these books are unconnected to the spicy food that appears on menues today, but rather descriptions of the types of meals on the menues of the rich people of those days. Later on in the 1400s, knights returning from the crusades brought back a variety of foods, spices and herbs from the holy lands, such as parsley, basil and rosemary. These new foods and spices caused a torrent in books on cooking, some of which are now in academic collections. The introduction of the TV brings us TV cooks and the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, permitting us all to search through massive numbers of recipes such as those found on this site. |
We hope you enjoy this Another Lentil Loaf recipe.
