Veggie (Lentil) Loaf

You need: 1.5 cups yellow moong dal (lentils); 1/2 cup onion, finely chopped; 1 cup mixed bell peppers, finely chopped; 2 cups breadcrumbs; 2 tsp vinegar; 2 tsp soy sauce; 1 tbsp oil; to taste: salt, pepper, red chili flakes, basil, thyme, rosemary

How to:

  1. Cook the lentils in just enough water so they are not runny when they are done (start with about about 3 cups of water and see if you need to add any more as it cooks).
  2. Drain any remaining water. Do not throw it away – it is very healthy and can be used as a base for rasam or soup.
  3. Sautee the onions and peppers.
  4. In a bowl, mix the cooked dal with all the other ingredients except the bread. Mix well and refrigerate, preferably overnight, but at least a couple of hours. This will allow the dal to thicken further, and the flavors to set in.
  5. Preheat oven to 350F. Mix in enough breadcrumbs in the dal to dry out the dal mixture without making it dense. It should still be moist. Like a sticky dough.
  6. Place it in a loaf pan, or shape it into a loaf (if you can’t shape it, you need more breadcrumbs). Cover with foil. Bake in a hot oven at 350 F for 30 minutes.
  7. Remove the foil and then bake for 10 minutes more.

Serve warm. Tastes delicious with Cranberry Apple Sauce.

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