Submitted by: Karen C. Greenlee
Prep Time: approx. 45 Minutes
Cook Time: approx. 50 Minutes
” This vegetarian staple features a crunchy bread crumb topping.
Make it the centerpiece of your meal, and serve with a savory
vegetarian gravy, mashed potatoes, and English peas. ”
1 1/8 cups green lentils
2 1/4 cups water
6 slices white bread, torn into small pieces
1 cup vegetable broth
2 tablespoons tomato paste
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 teaspoon dried parsley
1 tablespoon olive oil
1 packet dry vegetable soup mix
1/3 cup dried bread crumbs
1 Combine lentils and water in a small saucepan. Bring to a boil.
Reduce heat, and simmer until tender, about 40 minutes.
2 Preheat oven to 400 degrees F (205 degrees C). Grease a 9×5 inch loaf pan.
3 In a large bowl, mix together 2 cups cooked lentils, bread, eggs, broth,
tomato paste, basil, garlic powder, black pepper, parsley, olive oil,
and dry soup mix. Spread into prepared pan.
4 Bake for 40 minutes. Sprinkle top with dry bread crumbs, and continue baking
another 10 minutes. Let sit for 10 minutes before serving.