Armenian Lentil Loaf

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Armenian Lentil Loaf

 

1/2 c. dry lentils

3 c. water

3/4 c. bulgar or cracked wheat

1 1/2 tsp. salt

2 tsp. onion powder

1/2 tsp. garlic powder

4 c. sliced onions (I usually do only 2 c.)

1/3 c. olive oil

3/4 c. water

1/4 tsp. salt

 

Put lentils and 3 c. of water in pot and bring to a boil. Reduce heat,

cover, simmer until lentils are half cooked (20-25 minutes). Add bulgar

wheat and seasonings (to garlic powder). Mix well, Cover and continue

simmering until lentils are done and wheat absorbs all liquids (20-25

minutes).

 

Pour into an oiled 8 by 8 baking dish.

 

Saute remaining ingredients until onions are clear but not brown. (about

10-20 minutes). Pour onions and liquid evenly over lentil mixture. Cover

with foil. Bake at 350 degrees F. for 45 minutes. Yield: 6 cups.

 

You can wait to bake it until the next day. Still tastes the same. I

really like this, but my dh won't even try it (he thinks he hates lentils,

lol). But this is the same reaction to alot of people... you need to like

onions. Many people who don't like lentils DOOOO like this recipe, they are

pleasantly surprised.

 

Melissa