Lentil-carrot Loaf Recipe
Yield: 4 ServingsRecipe by luhu.jp
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
Directions:
Steam the carrots until tender. Drain the carrots, and, if desired,
reserve the water to make a sauce to serve with the loaf.
Mix together the cooked carrots and lentils. Mash them coarsely with
a potato masher. Add the remaining ingredients and mix well.
Pack the mixture into a well-oiled loaf pan. Decorate the top of the
loaf with nut halves, if desired.
Bake at 350 degrees for 35-40 minutes, or until firm and golden
brown.
After baking, let the loaf stand for about 5 minutes, and then
unmold it onto a serving platter. For an attractive presentation,
surround the unmolded loaf with sliced ripe tomatoes, or any other
colorful vegetable.
Serve with the sauce of your choice.
From the files of DEEANNE
Source from luhu.jp
reserve the water to make a sauce to serve with the loaf.
Mix together the cooked carrots and lentils. Mash them coarsely with
a potato masher. Add the remaining ingredients and mix well.
Pack the mixture into a well-oiled loaf pan. Decorate the top of the
loaf with nut halves, if desired.
Bake at 350 degrees for 35-40 minutes, or until firm and golden
brown.
After baking, let the loaf stand for about 5 minutes, and then
unmold it onto a serving platter. For an attractive presentation,
surround the unmolded loaf with sliced ripe tomatoes, or any other
colorful vegetable.
Serve with the sauce of your choice.
From the files of DEEANNE
Source from luhu.jp