Lentil Roast
- 1 cup red lentils
- 2 cups vegetable stock or broth
- 1 bay leaf
- 2 teaspoons dried whole-wheat bread crumbs
- 2 cups grated sharp cheese, such as sharp Cheddar
- 1 leek, finely chopped
- 41⁄2 ounces mushrooms, finely chopped
- 11⁄2 cups fresh whole-wheat bread crumbs
- 2 teaspoons chopped fresh parsley,
- 1 teaspoon freshly squeezed lemon juice
- 2 eggs, lightly beaten
- Salt and pepper to taste
Instructions:
Many Mediterranean meals are vegetarian, not because the people living in the Mediterranean have an aversion to meat, but because meat is considered a luxury. This hearty loaf, reminiscent of meat loaf, is made mostly of plant foods. It is delicious, warming, and comforting. Best of all, you will feel light and energetic after eating it rather than weighed down.
- Preheat the oven to 375°F. In a large saucepan, combine the lentils, vegetable stock, and bay leaf. Bring to a boil,cover, and reduce to a gentle simmer for 15–20 minutes, or until the liquid is absorbed.
- Remove from the heat. Remove the bay leaf and set aside.
- Sprinkle the dried bread crumbs into a 9 × 5 × 3-inch loaf pan.
- Stir the cheese, leeks, mushrooms, fresh bread crumbs, and parsley into the lentils. Combine the lemon juice and eggs in a small bowl and beat well. Stir them into the lentil mixture and combine thoroughly. Season with salt and pepper.
- Spoon the lentil mixture into the loaf pan and smooth the top. Bake for 1 hour. Slice and serve.