From: Dave Newsgroups: rec.food.recipes Subject: Lentil Loaf Followup-To: rec.food.cooking Date: 16 Aug 1999 07:22:06 -0600 Organization: International Recipes Lines: 33 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <7p939u$efn@llama.swcp.com> Reply-To: Dave NNTP-Posting-Host: llama.swcp.com Path: swen.emba.uvm.edu!attmt1!ip.att.net!news.harvard.edu!purdue!haven.umd.edu!news.cs.jhu.edu!news4.his.com!news.lightlink.com!nntp-out.monmouth.com!newspeer.monmouth.com!news.msfc.nasa.gov!nntp.mainstreet.net!news.mainstreet.net!feeder.swcp.com!sloth.swcp.com!llama.swcp.com!not-for-mail Xref: swen.emba.uvm.edu rec.food.recipes:35241 submitted by: evelyn@honicombe.freeserve.co.uk from UK Lentil Loaf 6 oz split red lentils 8 fl oz water 1 bay leaf 4 oz grated cheese 1 onion finely chopped 2 0z button mushrooms, chopped 1 and 1/2 oz wholemeal breadcrumbs 1 Tbsp chopped parsley 1 Tbsp lemon juice 1 egg salt, pepper butter and dried crumbs for coating tin Put lentils, water and bay leaf into saucepan and simmer, uncovered, until lentils are tender, all liquid absorbed - about 20 mins. Remove bay leaf. Oven to Gas Mark 5. Grease loaf tin with butter, sprinkle with dried crumbs. Add cheese, onion, mushrooms, breadcrumbs, parsley, lemon juice and egg to lentils. Mix well. Season well. Bake in tin, uncovered for 45-60 mins. until firm and golden brown on top. Hope you like it! Eve ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.