In checking the archives for my favorite Lentil loaf, I
found enough differences to submit this
one. I am submitting it in its orginal form, and you can
ff it up even further with some omissions*.
Lentil Loaf with Italian Sauce
1 large onion, diced
1/2 c. wheat germ
2 1/2 c. cooked lentils (about 1 cup uncooked)
1/2 c. bread crumbs
1/2 c. ground walnuts (I use 1 cup bread crumbs)
1-2 teaspoons dried sage
2 Tablespoons nutritional yeast (yellow flakes)
1/2 c. egg beaters
1/2 c. vegtable broth
Preheat oven to 350 deg., Pam a loaf pan or ring mold and
set aside.
Saute onion in skillet, in small amount of oil or your
method, until soft and litely browned. Remove
from heat and add remaining loaf ingred. and transfer to
prepared pan. Bake until brown, about 40
minutes.
Tomato Sauce: Place 12 oz tomato sauce, 12 oz can chopped
tomatoes, 1 T. fresh or 1 t. dried
Basil, 1 T. fresh or 1 t. dried oregano, 1/2 c. chopped
mushrooms in sauce pan and simmer for
15 minutes. Unmold loaf onto serving plate and cover with
1 c. sauce, slice loaf and pass sauce
for extras.
*I have made it without the wheat germ, subbing bulgar
wheat but didn't care for it, the nutritional
yeast is a flavor essential, I have used bread crumbs in
place of the walnuts, but they add something
very tasty (f*t?), poultry seasoning is a good addition to
the sage, or extra sage, if you like it. I have
used a can of tomato sauce with leftover or frozen pesto
cube in it. Works fine!
Jo in Minnesota
------------------------------