Savory Lentil and Nut Loaf
I've never made this before, so I decided to forego spices until I understand the dish better. (As an after thought, some thyme and oregano might have been good.)
1 cup lentils
1 cup almonds
1 cup walnuts
1 cup cracked wheat
1 cup falafel mix
1 cup grated carrot
1/2 cup chopped celery
1 medium onion, chopped
vegetable broth, (I used Better Than Bouillon Vegetable)
1 tsp black pepper
1/4 cup oil, (I used vegetable oil)
1 egg (or egg substitute for vegan)
ketchup
Boil the lentils til tender, remove from heat and drain.
Throw the nuts into a food processor and pulse until they're pulverized into small sand and pebble sized bits.
Toss all the ingredients, except the ketchup, into a bowl and mix.
Preheat the oven to 425F.
Grease a baking dish and mold the mixture into a loaf shape.
Crisscross the top with ketchup.
Bake for about 1/2 hour until it gets a crispy crust.
1 cup lentils
1 cup almonds
1 cup walnuts
1 cup cracked wheat
1 cup falafel mix
1 cup grated carrot
1/2 cup chopped celery
1 medium onion, chopped
vegetable broth, (I used Better Than Bouillon Vegetable)
1 tsp black pepper
1/4 cup oil, (I used vegetable oil)
1 egg (or egg substitute for vegan)
ketchup
Boil the lentils til tender, remove from heat and drain.
Throw the nuts into a food processor and pulse until they're pulverized into small sand and pebble sized bits.
Toss all the ingredients, except the ketchup, into a bowl and mix.
Preheat the oven to 425F.
Grease a baking dish and mold the mixture into a loaf shape.
Crisscross the top with ketchup.
Bake for about 1/2 hour until it gets a crispy crust.