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 Recipe brought to you by Recipe Ideas
Categories: Bean; Bread; Breads; Vegetable
The History of Recipes
We are able to follow the history of meal recipes back into antiquity, in truth as far into history as the ancient Egyptians, and potentially, even further back. Interesting though that maybe, sadly, these early cook books were just simple pictorial recipes for preparing food.
The truth of the matter is, the most ancient recipe in existence, according to Professor Solomon Katz, is a collection of stone tablets in the Sumerian language which show 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 exhilarated and blissful. Later on, in The time of the roman empire around 25BC a man called Apicius assembled some documents which described recipes cooked by wealthy roman citizens. In his works, Apicius recounts how the roman meals were separated into hors d`oeuvres, main meal and dessert, something we still use today. Aspicius describes how the ancient Romans made use of a good variety of aromatic flavors, including some that we all recognise for example thyme, fennel and parsley. As we move on, there are two interesting recipe books dating from the fourteenth century - one book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Amusingly, these books are unconnected to the indian food that is familiar to us all today, but rather descriptions of the types of meals on the menues of the rich and powerful of the time. Later, in the fifteenth century, the Crusaders brought back many new spices and herbs from Arab cooking, including spices like coriander, parsley, and rosemary. These new spices and herbs caused an eruption in recipe publications, most of which still exist in academic collections. During the following few hundred years, the powerful families of Europe tried to offer the most exotic banquets, and as a consequence, the best chefs and their recipes were greatly in demand. Even so, it wasn`t until the 19th century that haute cuisine and recipe books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to collecting, trying out, and recording recipes of the day. By the time we get to the 1900s, recipe publications were starting to become popular mostly due to more people being able to read, people having increased spare time and being a little richer. |
We hope you enjoy this Lentil Loaf recipe.
