Red Lentil Roast (lacto-ovo)

[Guest guest]

I found this recipe on the back of a bag of red lentils (still haven't found them in bulk yet), and it's baking in the oven right now for supper. I must say, if it's anything like the little tastes I stole here and there, it's faboo!

 

Megan

 

RED LENTIL ROAST

 

1-1/2 c. red lentils

2 c. water

1 c. chopped onions (i used some leftover vidalia onions from this year's shriner's vidalia onion sale last may)

1 clove garlic, chopped

1 egg or egg substitute, beaten (1/4 c. egg substitute = 1 egg)

1-1/2 c. grated cheese (i used cheddar in this one but you can use whatever type you like, the recipe didn't specify)

1/4 c. vegetable oil (optional) (i assume this is for sauteeing the onions & garlic in)

1 t. parsley flakes

1/4 t. thyme

1 t. salt (optional)

dash of nutmeg (I used this as a garnish to top off the casserole along with some extra grated cheese)

 

Rinse lentils and simmer in water (covered) about 25 minutes until soft. Do not drain. Saute onions & garlic until slightly brown. Mix all ingredients together in a well-oiled (or spammed!) dish. Bake at 375F for 35-40 minutes. Serve hot with gravy.