Sunday, June 12, 2011

Lentil Loaf

I found and slightly modified this recipe from the Six O'Clock Scramble recipe book. It is really easy and delicious...even for non-bean eaters. It is very cheesy, so picky people even enjoy it!

2 cups low fat cheddar cheese
2 cups cooked lentils (see below)
1/2 small onion, finely chopped
1/4 t pepper
1/4 t dried thyme
1 c whole wheat bread crumbs
1 whole egg (or 2 egg whites)
1 T EVOO (extra virgin olive oil)
1 can tomato sauce (optional, used for topping)

Preheat oven to 350 degrees. Spray 8x8 pan or loaf pan with non stick cooking spray.
In a large bowl, mix together all ingredients except tomato sauce.
Spread mixture evenly in dish. Cover with aluminum foil and bake for 45 minutes.
Serve sliced.
We enjoy a fresh side salad with this meal!

If you choose to prepare this and then freeze, follow directions as listed, but do not cook until day you desire to eat it. On day of eating, put dish in oven BEFORE you turn the oven on, then turn oven to 350 and allow to cook for 1 hr or until heated throughout.

No comments:

Post a Comment