Greening Austin Daily

Recipe Tuesday – Lentil Roast

11th May, 2010 - Posted by katherine - 1 Comment

This was a filling and tasty vegetarian meal I found in “1000 Vegetarian Recipes from Around the World,” a book I got several years ago in the clearance section of Barnes and Nobles.  It didn’t come out of the pan very easily for me, but I think that’s due in part because I forgot to try and loosen the loaf with a spatula before turning in onto a plate.  It was very healthy tasting and I would definitely make it again.

Ingredients:

• 1 1/2 cups red lentils
• 2 cups vegetable bouillon
• 1 bay leaf
• 1 tbsp butter
• 2 tbsp bread crumbs
• 2 cups grated sharp cheddar cheese
• 1 leek, finely chopped
• 2 cups white mushrooms, finely chopped
• 1 1/2 cups bread crumbs
• 2 tbsp chopped parsley
• 1 tbsp lemon juice
• 2 eggs, lightly beaten

Directions:

• Put the lentils, bay leaf, and bouillon in a pan. Bring to a boil, cover, and let simmer for 15-20 minutes, until liquid is absorbed and lentils have softened.  Discard bay leaf.
• Base-line a loaf pan with baking parchment.   Grease with butter and sprinkle with 2 tbsp of bread crumbs.
• Stir cheese, leek, mushrooms, bread crumbs, and parsley with lentils.
• Add lemon juice and eggs. Season with salt and pepper. Spoon into loaf pan and press down top.
• Bake in preheated oven for 375 and bake for about 1 hour, until golden.
• Loosen the loaf with a spatula and turn onto a plate.

It tasted better than it looks – promise!