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Lentil Loaf

Lentil Loaf

This is from Colleen Patrick-Goudreau‘s The Vegan Table, as related in her lentil podcast.

Cook 45-60 min until well cooked:

  • 2 c brown lentils
  • 4 c water

Let cool 30 min.  Will thicken.  Drain.  Saute in margarine until translucent:

  • 1-2 finely chopped onions
  • 1 minced garlic glove
  • chopped celery, carrots (optional)

Combine all the above with:

  • 3/4 c ketchup (or commercial, try to avoid corn syrup-based ones)
  • 1/2 c bread crumbs (1 slice toast, food-processed)
  • 1/4 c finely chopped walnuts
  • 1/2 c finely chopped parsley
  • tamari or worcestershire sauce (I used about 2 t)

Press into large lightly-oiled loaf pan.  Spread some ketchup on top.

Bake at 350 for 45 min.  Serve with more ketchup!

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