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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Lentil Roast Recipe

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This recipe for Lentil Roast is from The Gardners' Favourite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
generous 1 cup red lentils
2 cups vegetable stock
1 bay leaf
1 tbsp butter
2 tbsp dried whole-wheat bread crumbs
generous 2 cups grated mature Cheddar cheese
1 leek, finely chopped
4 1/2 oz white mushrooms, finely chopped
1 2/3 cups fresh whole-wheat bread crumbs
2 tbsp chopped fresh parsley
1 tbsp lemon juice
2 eggs, slightly beaten
salt and pepper
Directions:
Directions:
Place the lentils, stock and bay leaf in a large, heavy-bottomed pan. Bring to a boil, cover and simmer for 15-20 minutes, or until all of the liquid is absorbed. Remove and discard the bay leaf.

Line the bottom of a 2-lb loaf pan with parchment paper. Grease the pan and lining with the butter and sprinkle over the dried bread crumbs.

Stir the cheese, leek, mushrooms, fresh bread crumbs and parsley into the lentils. Bind the mixture together with the lemon juice and beaten eggs. Season to taste with salt and pepper.

Spoon into the prepared loaf pan and smooth the top. Bake in 375º F oven for 1 hour or until golden.
Personal Notes:
Personal Notes:
Standard Annejohn vegetarian fare when everyone else is having turkey.

 

 

 

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