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 read the history of `recipes` far back into distant history, certainly as far into history as pharonic Egypt, and possibly even further. In practice though, these, early records were just simple pictorial instructions for preparing food.
In fact, the oldest recipe in existence, according to historians are some ancient tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `blissful`. Later on, in The time of the roman empire 25BC a roman called Apicius created some scripts describing recipes cooked by the Romans. In his publication, he tells us how the meals of wealthy Romans were split into appetizers, main meal and dessert, something that is very familiar to us today. He also tells us how the cooks of Roman times were skilled in the use of many different aromatic flavors, including a few that will be familiar to modern chefs like basil, rue and asafoetida. Later, in the fifteenth century, people returning from the crusades brought back many foods and spices from Arab cooking, including spices such as parsley, basil and rosemary. The introduction of these new tastes led to an explosion in recipe manuscripts, some of which still exist in private collections. For the decades that followed, the powerful and rich competed with each other to lay on the most extravagent meals, and as a consequence, chefs and their collection of recipes were much in demand. However, it was during the 19th century that fine cookery and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collating, trying out, and publishing recipes that were common in the better off homes of the day. The arrival of television gave us cooking programs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to access massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Another Lentil Loaf recipe.
