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Lentil-Nut Loaf

Lentil Loaf

This is from Lean and Luscious and Meatless by Hinman and Snyder.  Serves 6.  Makes great leftover sandwiches.  I served this with gravy but ketchup or hot sauce will work, too.  I do wish it weren’t so bready.

Simmer in 4 c water until tender, about 45 min:

  • 1 c raw lentils

Preheat oven to 350 and lightly oil a 4 x 8 loaf pan.  In a large bowl, combine drained lentils and:

  • 1/2 c finely chopped onions
  • 1/2 c finely chopped celery
  • 1/4 c finely chopped walnuts
  • 5 slices whole wheat bread, crumbled
  • 1 T ground flax seed
  • 8 oz. tomato sauce (sometimes I use prepared spaghetti sauce, sometimes plain canned crushed tomatoes)
  • 1/2 t garlic powder
  • 1/2 t ground sage
  • 1/4 t salt (to taste)
  • 1/4 t pepper

Bake 45 min.  Let stand 10 min, then invert onto serving plat and unmold.  Slice to serve.

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