LENTIL-NUT LOAF
1 cup lentils, washed
2 cups water
1 large onion, chopped
1 cup mushrooms, chopped
2 tablespoon oil
1 cup nuts, ground
1 cup breadcrumbs
1 tablespoon lemon juice
1 tablespoon soy sauce
salt and pepper
1 tablespoon mixed chopped fresh herbs
chopped fresh parsley (for garnish)
Preheat oven to 350 degrees F. Grease a loaf pan.
Cook lentils in 2 cups water till soft (about 1/2 hour).
Saute onions and mushrooms in oil until soft. Mix with remaining ingredients. Place in prepared pan.
Bake at 350 degrees F for 30 minutes. Garnish with parsley.
Servings: 4
Source: Toronto Vegetarian Association
1 cup lentils, washed
2 cups water
1 large onion, chopped
1 cup mushrooms, chopped
2 tablespoon oil
1 cup nuts, ground
1 cup breadcrumbs
1 tablespoon lemon juice
1 tablespoon soy sauce
salt and pepper
1 tablespoon mixed chopped fresh herbs
chopped fresh parsley (for garnish)
Preheat oven to 350 degrees F. Grease a loaf pan.
Cook lentils in 2 cups water till soft (about 1/2 hour).
Saute onions and mushrooms in oil until soft. Mix with remaining ingredients. Place in prepared pan.
Bake at 350 degrees F for 30 minutes. Garnish with parsley.
Servings: 4
Source: Toronto Vegetarian Association
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