Lentils are easy to prepare, don't need to be soaked overnight like a lot of legumes
and are a good source of protein. They can be combined with a wide variety of food and flavours both hot and cold. We like them in stews and curries and they make great burgers, but our all time favourite is carrot and lentil loaf. If you don’t finish all of it for dinner, the leftovers are great with salad for lunch the next day.
Recipe: Carrot and lentil loaf
2 cups diced carrots
half a cup dry lentils
half a cup chopped onions
half a cup chopped almonds (unsalted with or without skin)
1 cup oats
half tsp sage ( cumin or thyme are also good)
2 tbsp tamari (or regular soy sauce)
2 tbsp parsley (optional)
I stock cube
Steam carrots. Cook and drain lentils (cook in a lot of water until they are soft).
Mash carrots and lentils together then add everything else. Pack into a greased loaf tin (or pyrex) and cook in a moderate oven for about 40~45 minutes. Let it sit for 5 minutes after cooking, then tip ou
Rating:
[5 of 5 Stars]
