Tuesday, June 22, 2010

Lentil Loaf

1 lb lentils cooked
2 small cans tomato sauce
2/3 cup oats(up to 1 cup)
2 Tablespoons Italian Seasoning(you can use oregano or basil if you prefer)

Optional:
  • You can add celery, onions and/or baby carrots while the lentils are cooking.
  • Add flavoring to each loaf, like liquid smoke, cumin, chili, whatever flavor sounds good and you have on hand.
  • Adding canned tomatoes or whole grape tomatoes are actually the best to add. When the loaves are done, the grape tomatoes melt in your mouth.
  • Sometimes you can add a bag of frozen corn while the lentils are cooking.
To cook the lentils, follow the directions on the bag it comes in, but use very hot tap water to start and use 10-12 cups of water, not just 8. The reason is, the lentils absorb the water and the water level lowers before the lentils are done. Remember to not have the lid all the way on the pan, it cooks faster.

Drain the lentils when done. Add the other ingredients to it. Mix well. Then press into loaf pans. Bake at 350 for 1 hour.

Tip: Adjust the moistness of your loaves by adding or subtracting any of the wet ingredients like canned tomatos and canned sauce. It is a good idea to use all salt free products in the loaves.

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Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.