Lentil loaf #2

1 servings

Ingredients

Quantity Ingredient
2 cups Dry brown lentils, cooked
In 6_c_water with a bay leaf
(about 45 min)
1 cup Dry bulgur wheat, cooked
In 2_c_water (about 15 min)
1 cup Soft bread crumbs
2 eaches Egg whites or_1_egg_subst.
¼ To 1/2 c catsup
2 eaches Big onions, chopped
6 To 8 cloves garlic, crushed
1 each Thyme, oregano, tarragon.
Some cumin, curry, pepper,
Garlic powder.
1 Regular-size (15_oz?) can
Tomato sauce
¼ cup Ff barbaque sauce

Directions

Preheat oven to 350. In large bowl, mix cooked lentils, cooked bulgur, and remainder of ingredients. Mix it all up and put it into a sprayed loaf pan, casserole dish, or whatever. Bake for about 40 min.

The oringinal recipe said to slice and serve, but I find it comes out more of a scoop-and-serve consistency.

next time I make it, I'm going to try adding some cooked carrots and potatoes, and maybe some peas. Might add some nice color and textures.

Source: Modified version of a previously posted recipe.

Posted by asking@... (Anna Sutherland King) to the Fatfree Digest [Volume 17 Issue 8] Apr. 9. 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@... and Mark Alexander, Mark@....

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