Guest guest Posted October 18, 2009 Report Share Posted October 18, 2009 Well, I have made this many times and it always has been fine. I do one thing slightly different than is in the original instructions because I have heard the complaint on Donna's group before about it turning out mushy for some people.... You know how the instructions tell you to cook the 1 cup of lentils with the 3 cups of broth until tender and then mix in all the rest of the ingredients? Well, I always drain the extra broth off the lentils into a bowl. Then, I mix the loaf up accordingly. As needed I will add the " lentil sauce " to help to moisten. If I don't need it I save the sauce for gravy. There typically isn't a lot of the lentil cooking broth after cooking the lentils, but draining any off just makes this recipe more fool proof I have found. Lentils and beans just cook differently each time, you know? Anyway, regardless of the consistency of your loaf, I hope the flavor is pleasing at least. Maybe you can use it more as a sandwich spread this time around. I do hope my cooking tips will help you in making a successful loaf next time around. Namaste ~ PT ~ To know another language is to have a second soul. ~ Charlemagne, King of the Franks (742-814) , " echolike " <echolike wrote: > > I want to hear from those who tried Lentil Loaf Recipe... > > I did -- and all I can say is Where did I go wrong? > It was awful! After it cooled, it didn't slice well...as was reported. > > I used the recipe with 1 c lentils, 2 c oatmeal, catsup, mayo, worchester, soy sauce, 3 c broth, garlic. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 18, 2009 Report Share Posted October 18, 2009 Yes, I found there was little liquid after the lentils were cooked. What broth do you use? I also used the worchestershire without anchovies. ________________________________ patchouli_troll <patchouli_troll Well, I have made this many times and it always has been fine. I do one thing slightly different than is in the original instructions because I have heard the complaint on Donna's group before about it turning out mushy for some people.... You know how the instructions tell you to cook the 1 cup of lentils with the 3 cups of broth until tender and then mix in all the rest of the ingredients? Well, I always drain the extra broth off the lentils into a bowl. Then, I mix the loaf up accordingly. As needed I will add the " lentil sauce " to help to moisten. If I don't need it I save the sauce for gravy. There typically isn't a lot of the lentil cooking broth after cooking the lentils, but draining any off just makes this recipe more fool proof I have found. Lentils and beans just cook differently each time, you know? Anyway, regardless of the consistency of your loaf, I hope the flavor is pleasing at least. Maybe you can use it more as a sandwich spread this time around. I do hope my cooking tips will help you in making a successful loaf next time around. Namaste ~ PT ~ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 18, 2009 Report Share Posted October 18, 2009 I use anchovie-free Worchestershire as well; ALL vegetarians do! Only a pescatarian or omnivore would use regular Worchestershire. The broth I use depends on what I have in the house when I am cooking this. I really like to use Imagine brand " no-chicken broth " because it is just wonderful. If I don't happen to have any I will use a broth I make from a vegetable broth cube that I reconstitute. Perhaps you just don't like this particular recipe? Taste is such a subjective thing and it is perfectly alright that you didn't like this one... Just move on and try something else. I can usually tell if I will enjoy a recipe just by the list of ingredients so I will make those and skip the others that just don't appeal to me. Also I employ recipes as mere guidelines. If I am making a recipe I will frequently taste while cooking and make additions of things I enjoy, like more garlic or some salsa or more onions, etc. The more you cook and try new things the easier this sort of approach becomes. There are a bunch of other great loaf recipes in our files. Maybe give something else a try this week. Good luck, dear and happy cooking. ~ PT ~ , echolike <echolike wrote: > > Yes, I found there was little liquid after the lentils > were cooked. What broth do you use? > I also used the worchestershire without anchovies. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 18, 2009 Report Share Posted October 18, 2009 Well, I have made this many times and it always has been fine. I do one thing slightly different than is in the original instructions because I have heard the complaint on Donna's group before about it turning out mushy for some people.... You know how the instructions tell you to cook the 1 cup of lentils with the 3 cups of broth until tender and then mix in all the rest of the ingredients? Well, I always drain the extra broth off the lentils into a bowl. Then, I mix the loaf up accordingly. As needed I will add the " lentil sauce " to help to moisten. If I don't need it I save the sauce for gravy. There typically isn't a lot of the lentil cooking broth after cooking the lentils, but draining any off just makes this recipe more fool proof I have found. Lentils and beans just cook differently each time, you know? Anyway, regardless of the consistency of your loaf, I hope the flavor is pleasing at least. Maybe you can use it more as a sandwich spread this time around. I do hope my cooking tips will help you in making a successful loaf next time around. Namaste ~ PT ~ To know another language is to have a second soul. ~ Charlemagne, King of the Franks (742-814) , " echolike " <echolike wrote: > > I want to hear from those who tried Lentil Loaf Recipe... > > I did -- and all I can say is Where did I go wrong? > It was awful! After it cooled, it didn't slice well...as was reported. > > I used the recipe with 1 c lentils, 2 c oatmeal, catsup, mayo, worchester, soy sauce, 3 c broth, garlic. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 18, 2009 Report Share Posted October 18, 2009 Yes, I found there was little liquid after the lentils were cooked. What broth do you use? I also used the worchestershire without anchovies. ________________________________ patchouli_troll <patchouli_troll Well, I have made this many times and it always has been fine. I do one thing slightly different than is in the original instructions because I have heard the complaint on Donna's group before about it turning out mushy for some people.... You know how the instructions tell you to cook the 1 cup of lentils with the 3 cups of broth until tender and then mix in all the rest of the ingredients? Well, I always drain the extra broth off the lentils into a bowl. Then, I mix the loaf up accordingly. As needed I will add the " lentil sauce " to help to moisten. If I don't need it I save the sauce for gravy. There typically isn't a lot of the lentil cooking broth after cooking the lentils, but draining any off just makes this recipe more fool proof I have found. Lentils and beans just cook differently each time, you know? Anyway, regardless of the consistency of your loaf, I hope the flavor is pleasing at least. Maybe you can use it more as a sandwich spread this time around. I do hope my cooking tips will help you in making a successful loaf next time around. Namaste ~ PT ~ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 18, 2009 Report Share Posted October 18, 2009 I use anchovie-free Worchestershire as well; ALL vegetarians do! Only a pescatarian or omnivore would use regular Worchestershire. The broth I use depends on what I have in the house when I am cooking this. I really like to use Imagine brand " no-chicken broth " because it is just wonderful. If I don't happen to have any I will use a broth I make from a vegetable broth cube that I reconstitute. Perhaps you just don't like this particular recipe? Taste is such a subjective thing and it is perfectly alright that you didn't like this one... Just move on and try something else. I can usually tell if I will enjoy a recipe just by the list of ingredients so I will make those and skip the others that just don't appeal to me. Also I employ recipes as mere guidelines. If I am making a recipe I will frequently taste while cooking and make additions of things I enjoy, like more garlic or some salsa or more onions, etc. The more you cook and try new things the easier this sort of approach becomes. There are a bunch of other great loaf recipes in our files. Maybe give something else a try this week. Good luck, dear and happy cooking. ~ PT ~ , echolike <echolike wrote: > > Yes, I found there was little liquid after the lentils > were cooked. What broth do you use? > I also used the worchestershire without anchovies. Quote Link to comment Share on other sites More sharing options...
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