Monthly Archives: January 2011

Lentil Loaf

Baked Lentil Loaf

Lentil Loaf is economical and relatively easy.  It’s particularly easy if you cook the lentils the day before or cook them in the morning and assemble the loaf in the evening.  There are lots of Lentil Loaf recipes available with variations like adding leftover brown rice, breadcrumbs, sunflower seeds or Tahini.  Because this is kind of a hefty dish, you will find that you get several meals out of it.

1 Onion, Diced

2 T Canola Oil

½ C. Wheat Germ

2 ½ C. Cooked Lentils

½ C. Bread Crumbs

½ C Ground Walnuts (optional)

½  C Dried Sage

½ tsp Oregano

2 T Nutritional Yeast

2 Beaten Eggs

½ C. Vegetable Broth

Preheat oven to 350 degrees. Lightly oil a loaf pan or ring mold. Set aside.  Saute onion in a large skillet until soft, about 5 minutes.  Mix in remaining loaf ingredients and transfer to prepared pan.  If you have it, sprinkle the top with Paprika for color.  Bake until browned, about 40 minutes.

Lentil Loaf Sandwich

One of the great things about Lentil Loaf, like traditional meatloaf, is making cold, lentil loaf sandwiches the next day.

Loaf Pans

We recommend using Pyrex or stoneware loaf pans like these that just happen to be available at Mimi’s!

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Holiday Snapshot

Aunt Nancy's Holiday Table

Remember the large, faux-stone table we had at Mimi’s this summer and fall? It finally found a home with Kelly’s Aunt Nancy, who drove with her husband all the way from Pennsylvania to pick it up! The magnificent table proved to be the perfect piece for entertaining during the holidays and we’re so glad Nancy was able to make it a part of her decor.

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