Green Lentil Meatloaf

[Guest guest]

My husband and I thought this was good. I probably used closer to a

cup of onions, plus I added about 2 ablespoons of dried chopped

chives to the mix. Also, I cooked the lentils in vegetable broth for

a little extra flavor and topped it with a combination of ketchup and

tomato sauce. You may need to bake it a little longer than the

recipe calls for depending on your oven.

Blessings!

MtWitchCat

 

 

 

 

GREEN LENTIL MEATLOAF

 

 

1 1/2 cups green lentils

3/4 cup chopped onion

1/2 cup shredded carrot

1/2 cup chopped red bell pepper

1/4 cup wheat germ or wheat bran

1/2 cup cooked brown rice

3/4 cup bread crumbs

1/4 cup crushed flax seed

2/3 cup egg whites

1 (6.5 ounce) can tomato sauce

1 tablespoon olive oil

2 teaspoons dried thyme

1 pinch cayenne pepper, or to taste

salt to taste

 

Directions:

 

1.Measure the lentils into a saucepan and fill with enough water to

cover them by 1 inch. Bring to a boil, and cook until tender, about

45 minutes. Check occasionally and add more water if needed. Drain

and set aside to cool.

 

2.Preheat the oven to 375 degrees F (190 degrees C). Grease an 8x4

inch loaf pan.

 

3.In the bowl of a food processor, combine the onion, carrot, bell

pepper and wheat germ. Pulse until finely chopped. Transfer to a

bowl. Put the lentils into the food processor and process into a

paste. Spoon the lentils into the bowl with the vegetables and mix in

the rice, bread crumbs, flax seed, egg whites, tomato sauce and olive

oil. Season with thyme, cayenne pepper and salt. Spoon the mixture

into the prepared loaf pan.

 

4.Bake for 45 minutes in the preheated oven, until heated through and

browned on the top. Cool slightly before slicing and serving.