Lentil Loaf

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Lentil Loaf

Source: Country Kitchen Collection

 

1 cup nuts, ground dry in blender

2 cups cooked lentils

1/2 cup cooked rice

1/2 cup bread crumbs (gluten free if necessary)

1 cup canned tomatoes, drained

1 tsp. salt

1/4 tsp. sage

2 Tbsp. nutritional yeast flakes, optional

2 tsp. chicken style seasoning (Bill's Best or McKays)

OR

1/4 tsp. salt and 1/2 tsp. basil

1 medium onion, chopped

1 cup celery, chopped

6 oz. can tomato paste

 

Cook 3/4 cup dry lentils in 2 cups of water until done, 45 - 60 minutes.

Mix all ingredients together. Bake in oiled casserole for 60 minutes at

350°. Enjoy!

 

Interested in healthy, vegan recipes?

http://www.Christian-Vegan-Cooking