Lentil Loaf

Name: Lentil Loaf
Ingredients: 11/2 cups red lentils; 3 cups water; 2 cups grated extra-sharp cheddar, plus 1/4 cup; 1 large onion diced; 3/4 cup diced zucchini, yellow squash or sliced mushrooms or a combination; 2/3 cup bread crumbs or matzo meal; 11/2 teaspoon dried thyme; 11/2 teaspoon dried marjoram; 1/2 teaspoon dried sage; 2 tablespoon finely chopped parsley; 2 eggs lighly beaten; 1/2 cup parmesan freshly grated

12 ingredients

1 steps

Ingredients

11/2 cups red lentils
3 cups water
2 cups grated extra-sharp cheddar, plus 1/4 cup
1 large onion diced
3/4 cup diced zucchini, yellow squash or sliced mushrooms or a combination
2/3 cup bread crumbs or matzo meal
11/2 teaspoon dried thyme
11/2 teaspoon dried marjoram
1/2 teaspoon dried sage
2 tablespoon finely chopped parsley
2 eggs lighly beaten
1/2 cup parmesan freshly grated

Directions

1

Preheat oven to 375 degrees. Grease 9x5 loaf pan and coat it with bread crumbs. Boil the lentils in the water with top slighly ajar to prevent spillage, for 20 minutes until thick but pureed. In a separate bowl, combine the 1/4 cup cheddar and parmesan, set aside. Stir the remaining ingredients into the lentils. Pour the lentil mixture into the pan and sprinkle with the cheddar and parmesan mix. Bake in the oven for 1 hour.