Lentil Nutloaf for 12
Because we have some vegetarians, and others with food allergies (like Tomato), we always try to have an alternative to our main course. This comes from The New Laurel's Kitchen, p306 and is one of the easiest and tastiest Nutloaf I have ever had.
3 onion -- chopped fine
3 Tbs oil
6 cups cooked lentils -- Drain, reserve liquid
1.5 cup whole wheat bread crumbs
1.5 cup chopped toasted walnuts or toasted sunflower seeds
1.5 tps sage or thyme
1/3 cup whole wheat flour
6 eggs -- beaten
1.5 cup lentil broth or water
2 Tbs vinegar
2 Tbs soy sauce
3 Tbs toasted sesame seeds (optional)
Cook lentils (3 cups dry) in 8 cups unsalted water. I use a 50:50 ratio of red (Indian) and brown (supermarket) lentil, but 50:50 green:brown was fine too.
Preheat oven to 350 F.
Saute onion in oil until translucent and slightly browned.
Mix ingredients except sesame seeds and place in greased loaf pan. Sprinkle top with sesame seeds. Bake for 30 minutes covered, then for 10 minutes uncovered, or until browned. Let rest for 5 minutes before serving.
