"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Lentil Loaf (vegetarian) Recipe

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This recipe for Lentil Loaf (vegetarian), by , is from The Mullaney Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Terri Mullaney
Added: Saturday, March 7, 2009


4 c. lentils
3 c. vegetable broth
1 c. short grain brown rice
1/2 c. each onion, carrot, celery- all chopped
1/2 c. frozen corn
3 T butter
2 beaten eggs
3 c. spinach
1 cup whole milk mozzarella
1/4 c. grated Romano cheese
1/3 c. chopped basil
1 t. salt
1 t. pepper
2 large tomatoes

Tomato Sauce
1 package grape tomatoes
2 cloves garlic
3 scallions chopped
6 basil leaves
salt & pepper
olive oil

350 - butter loaf pan ( 10 x 4 x 3) Bake 30 "

Bring broth to boil and add rice. Simmer covered 10". Stir in lentils, onion, carrot & celery. Cover and simmer until tender and liquid is absorbed. Sprinkle corn over rice and cover. Fluff rice mixture. Cook spinach - drain well. Chop and add to rice with chopped basil. Cut mozzarella into squares and add with grated romano. Mix in - reserving a bit for topping. Add 1/2 of tomato sauce. Mix well and spoon into loaf pan. Top with sliced tomatoes and rest of mozzarella and romano cheeses. Serve with rest of tomato sauce on the side.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is delicious and not as complicated as it looks. You can find lentils pre-cooked and use those. Also, any favorite tomato sauce instead of recipe....




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