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-> [Bakery, Carrot, Entrees, Loaf, Vegetarian] -> [Lentil-carrot loaf Recipe] |
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Lentil-carrot loaf
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| Artist: |
_ |
| Categories: |
Bakery, Carrot, Entrees, Loaf, Vegetarian |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 3
| cup | Carrots, cut into 1/3-inch | | | -slices | | 1 1/2
| cup | Lentils, cooked, drained | | 1/2
| cup | Onions, finely chopped | | 1/2
| tsp | Sage | | 1
| tsp | Curry powder | | 2
| tbsp | Shoyu or tamari | | 1
| cup | Rolled oats | | 1/2
| cup | Walnuts or pecans, chopped | | 2
| tbsp | Parsley, finely chopped |
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Procedures:
| 1 | Steam the carrots until tender. | | 2 | Drain the carrots, and, if desired, reserve the water to make a sauce to serve with the loaf. | | 3 | Mix together the cooked carrots and lentils. | | 4 | Mash them coarsely with a potato masher. | | 5 | Add the remaining ingredients and mix well. | | 6 | Pack the mixture into a well-oiled loaf pan. | | 7 | Decorate the top of the loaf with nut halves, if desired. | | 8 | Bake at 350 °F for 35-40 minutes, or until firm and golden brown. | | 9 | After baking, let the loaf stand for about 5 minutes, and then unmold it onto a serving platter. | | 10 | For an attractive presentation, surround the unmolded loaf with sliced ripe tomatoes, or any other colorful vegetable. | | 11 | Serve with the sauce of your choice |
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