Lentil-Celery Loaf

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Lentil-Celery Loaf

Source: Ten Talents

 

6 cups lentils, raw

3 cups chopped celery

2 cups chopped onions

3 cloves garlic

1/4 cup oil plus 2 Tbsp.

1 1/2 Tbsp. salt

1 1/2 tsp. sage

1 tsp. Bakon Yeast (optional)

 

Grind lentils to a meal using a small nut grinder. Cover with water at least

double. Stir and bring to a boil. Add salt. Simmer 15 minutes. In a separate

pan saute the onions and garlic in 1/4 cup of oil. Add the celery --- steam

until soft.

 

Then add onions and celery to first mixture. Also add the remaining ingredients

and the 2 Tbsp. oil. Simmer until all the water is used up. Put into casserole

or loaf. Cool and slice before serving. A few bread crumbs (gf) may be added

if mixture is too thin.

 

Good with cashew nut gravy.

 

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