Guest guest Posted February 19, 2006 Report Share Posted February 19, 2006 Which type of lentils? Thanks, Holly -------------------------------- > > Message: 1 > Sat, 18 Feb 2006 15:43:44 -0600 > " Melissa " <onthefarminiowa > Armenian Lentil Loaf > > 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 > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 19, 2006 Report Share Posted February 19, 2006 I just use the ?brown ones? from the store. I like red, too, but don't have them in the house as often as I can only get them from the health food store and I don't get there all that frequently. Melissa Which type of lentils? Thanks, Holly -------------------------------- > > Message: 1 > Sat, 18 Feb 2006 15:43:44 -0600 > " Melissa " <onthefarminiowa > Armenian Lentil Loaf > > 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 Quote Link to comment Share on other sites More sharing options...
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