1 cup lentils 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
Directions
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.
Servings: 4 servings
Lentil Loaf 2 Recipe brought to you by Recipe Ideas
Categories: Bean; Bread; Breads; Vegetable
The History of Recipes
It is actually possible to trace the history of written recipes way back into distant history, in truth as far back into recorded history as the early Egyptians, and possibly even further than that. However, sadly, these early cookbooks were just simple pictorial instructions for preparing food.
Moving on, there were a couple of interesting cookery books dating from the 14th Century ; one book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Surprisingly, these books are unconnected to the indian food that is served today, but instead descriptions of the types of food enjoyed by the rich and powerful of that period. By the advent of the 1900s, cookery publications were increasing in popularity mostly due to more people being able to read, people having more free time and being a little richer. |
We hope you enjoy this Lentil Loaf 2 recipe.
