Prep Time: 15 minutes
Cooking Time: 1 hour & 25 minutes
Servings: 6 persons
Ingredients
1 onion, small, diced
¾ cup cheddar cheese, grated or cup Swiss cheese or American cheese or Monterey jack cheese
1 egg substitute
1 cup quick-cooking oats
4 ½ ounces tomato sauce or
4 ½ ounces spaghetti sauce
1 teaspoon garlic powder
1 tablespoon parsley, dried
2 cups water
1 teaspoon basil, dried
¼ teaspoon black pepper
1 cup lentils
½ teaspoon seasoning salt
1 teaspoon salt
Directions
1- Fill a large saucepan with lightly salted water and bring it to a boil, preferably over moderate heat settings.
2- Add in the lentils & let simmer until most the water is evaporated & the lentils are soft, for 25 to 30 minutes, preferably covered. Remove the pan from heat; drain & partially mash the boiled lentils.
3-Scrape into the mixing bowl & let cool a bit. Add in the onion, cheese & oats; stir until mixed well.
4-Add in the tomato sauce, egg substitute, basil, garlic, parsley, pepper & seasoning salt; mix well.
5-Spoon into well-greased loaf pan or generously sprayed with the non-stick cooking spray (Pam).
6-Using the back of a large spoon; smooth the top & bake until top of loaf is dry, firm & golden brown, for 30 to 45 minutes, preferably at 350 F/175 C.
7-Let cool in pan on the rack for 8 to 10 minutes.
8-Turn out the loaf onto a large serving platter by running a sharp knife around the pan edges.
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