Lentil Loaf
- 1 cup dried lentils
- 1 stalk celery
- 1 or 2 eggs
- 1 1/2 tablespoons melted butter
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 2 teaspoons chopped parsley
- 1 or 2 cups soft bread crumbs
- few drops onion juice
- 1/4 cup milk, vegetable stock, or tomato
Soak lentils overnight in cold water. Cook with celery in boiling water 2 hours, or until soft. Drain and press through a sieve. To pulp add remaining ingredients. Cool mixture, Mold into the shape of a loaf, and bake. Dried Lima beans or kidney beans may be substituted for lentils.
Submitted by Jul 27, 2009
15 min
30 min
45 min