4 Cups water l Cup dry split lentils 2 Tablespoons Virgin Olive oil l Sliced onion l Sliced tomato l Diced Apple l Clove Garlic l Teaspoon salt l/4 Teaspoon Thyme l/2 Cup milk l Beaten egg l l/2 Cups bread crumbs l Tablespoon Parmesan cheese
l. Heat to boiling the 4 cups water. Add the dry split lentils. Simmer 30 minutes until tender. Drain and mash.
2. Grease a 4" x 9" loaf pan.
3. Heat the oil in a heavy sauce pan. Add the onion, tomato, apple, and garlic; and sauté until tender.
4. Add the salt, thyme, milk, egg, and l cup of the bread crumbs to the lentils and stir. Spoon mixture into loaf pan.
5. Mix l/2 cup bread crumbs with the Parmesan cheese. Sprinkle over loaf. Bake l hour at 350
o F.
Serve hot with cheese sauce or cold with yogurt.
l. Heat to boiling the 4 cups water. Add the dry split lentils. Simmer 30 minutes until tender. Drain and mash.
2. Grease a 4" x 9" loaf pan.
3. Heat the oil in a heavy sauce pan. Add the onion, tomato, apple, and garlic; and sauté until tender.
4. Add the salt, thyme, milk, egg, and l cup of the bread crumbs to the lentils and stir. Spoon mixture into loaf pan.
5. Mix l/2 cup bread crumbs with the Parmesan cheese. Sprinkle over loaf. Bake l hour at 350
o F.
Serve hot with cheese sauce or cold with yogurt.
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