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Lentil Roast

A home-style Lentil Roast made with Olive Oil, Garlic Pressed, Salt, and Fresh Whole Wheat Bread Crumbs. Scale it up or down for the number of people at the table.

Ingredients

• 2 tbsp
• 2 clove
• 1 tsp
• 1 cup

Method (preview)

1. 1

   Place red lentils and bay leaf in a large saucepan and add enough water to cover by 2 inches.

2. 2

   Bring to a boil, reduce heat, cover and simmer for 15-20 minutes, until lentils are very soft.

3. 3

   Meanwhile, heat olive oil in a large skillet.

4. 4

   Add onion, garlic, carrots and celery.

5. 5

   Saute until the vegetables are soft, about 10 minutes.

6. 6

   Add salt and poultry seasoning, stir and remove from heat.

7. 7

   Place veggies in a large bowl and mix in bread crumbs.

8. 8

   Drain lentils and remove bay leaf.

9. 9

   Reserve the liquid.

10. 10

    Place lentils in a food processor and blend until they form a smooth paste.

11. 11

    Mix lentils into vegetable-bread mixture.

12. 12

    If the mixture seems too dry, add some of the reserved lentil cooking liquid.

13. 13

    Spoon the mixture into the prepared pan and bake for about 30 minutes, or until top is beginning to brown.

14. 14

    Serve with gravy and cornbread.