Tuesday, August 3, 2010

Lentil Loaf

I realize that lentil loaf is a very unattractive name for something so delicious, but this really is one of my favorite things to eat. First off, it's hella cheap to make, it's filling and it's versatile. Lentils are low fat, low calorie, full of fiber and bursting with protein. They're basically a perfect food that you can prepare countless ways. Learn to love lentils, and you will be happier, healthier and wealthier. Even the name-brand lentils only cost $1.69 at my grocery store, and the generic are $1 a bag. All total, this recipe costs: $1.69 for lentils, $1.00 for cheese, $.10 for rolled oats, $.89 for tomato paste, $.10 for eggs, $.25 for salt, pepper, basil, garlic or other desired flavoring agents.

Let's add that up: $5:03 for about ten servings. Pretty awesome.
If you get sick of eating the same thing for ten servings, cut half or 3/4 of the loaf into slices and freeze. If you stack them with parchment in between, you can take them out one at a time.
  • Lentils, 1 bag (3 cups) soaked for 1 hour--place in a pot of water, bring to a boil, then let sit for about an hour--taste to see if they're soft enough.
  • 1 cup (ish) either rolled oats, or I used leftover challah bread–if using rolled oats, moisten first or they will dry out everything!
  • 3/4 cup grated or cubed sharp cheddar
  • 1 whole egg, + 1 egg white
  • 1 can tomato paste
  • 1 tsp minced garlic
  • 1 tsp basil
  • salt and pepper to taste
  1. Preheat oven to 350
  2. mix all ingredients in bowl
  3. taste test
  4. add more spices, if desired
  5. make sure it’s mixed well, then pour the whole mess into a greased loaf pan
  6. bake uncovered 30-40 minutes, let cool for 10
  7. cut into slices, melt Gorgonzola over top, or enjoy without

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