Recipe for Week #2 (Vegetarian Version)

Lentil Loaf

Ingredients:

1 cup of lentils

2 cups of vegetable broth

1 bay leaf

1 Tbsp. butter or margarine (soft)

2 Tbsp. dried wholegrain breadcrumbs

2 cups grated sharp cheese

1 small onion, finely chopped

4 ½ ounces of button mushrooms, finely chopped

1 ½ cups fresh wholegrain breadcrumbs

2 Tbsp. chopped parsley

Salt and Pepper (season to taste)

1 Tbsp. lemon juice

2 large eggs, beaten

 

Sauce Ingredients:

¾ cup of chili sauce (such as Heinz)

1 clove of garlic, minced

¼ cup brown sugar

½ tsp. salt

¼ tsp. pepper

2 Tbsp. lemon juice

 

Directions:

Combine the lentils, vegetable broth and bay leaf in a pan.  Bring to a boil.  Then cover and simmer on low for about 20 minutes (until liquid has been absorbed and the lentils are soft).  Discard the bay leaf. 

 

Grease your loaf pan with the butter/margarine.  Sprinkle the dried breadcrumbs over it to coat the pan. 

 

In a medium bowl, combine the cheese, onion, mushrooms, fresh breadcrumbs, parsley, salt and pepper.  Then add the lentils and stir together. 

 

Add the lemon juice and the eggs to help hold the mixture together.

 

Shape the mixture into the prepared loaf pan.

 

Bake at 375 degrees for 30 minutes.

 

Meanwhile, in a small pot over medium heat, stir together the sauce ingredients:

chili sauce, garlic, brown sugar, lemon juice, ½ tsp salt and ¼ tsp pepper.

Bring the sauce mixture to a boil.  Reduce the heat to a simmer.  Stir occasionally until slightly thickened. 

After the loaf has baked for 30 minutes, pour the sauce over it. 

Then bake for an additional 30 minutes.  Slice and serve!

 

Serve with mashed potatoes and your favorite veggie.