Palestinian Lentil Loaf (Ragheef'Ada)

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Palestinian Lentil Loaf (Ragheef'Ada)

 

2 cups lentils, rinsed

8 cups water

1 cup bulgur, soaked

1 medium onion, chopped

6 cloves garlic, crushed

2 medium serrano peppers, chopped

4 tablespoons fresh cilantro, finely chopped

1 cup bread crumbs as required

5 1/2 ounces tomato paste, one can

4 tablespoons butter

2 large eggs, beaten or replacements

2 large egg whites

1 teaspoon thyme

1 teaspoon cumin

1 tablespoon curry powder

1/4 teaspoon salt or to taste

1/2 teaspoon black pepper to taste

2 tablespoons olive oil

1 tablespoon honey, optional

 

Place lentils and water in a saucepan and bring to boil; then cover and cook

over medium heat for 30 minutes or until lentils are cooked. Drain, place in a

food processor, and process briefly. Add remaining ingredients, except olive oil

and honey, and process into a paste. Place in a greased (5X8inch) loaf pan; then

sprinkle with olive oil. Cover with aluminum foil and bake in an oven preheated

to 350 degrees, for 45 minutes. Remove aluminum foil and brush with honey if

desired, then bake for 10 minutes more. Serve, sliced, hot or cold. This made

three 5X8X4 inch loaves which we divided into 6 slices each.

Note: For a spicier version you can add some chili powder to the spices. The

nutrition is not effected by this addition. You can add texture and fiber to

this by adding about a cup of finely shredded vegetable (broccoli, or carrot) to

the paste before placing it in the loaf pan.

 

 

 

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