"This
vegetarian staple features a crunchy bread crumb topping. Make
it the centerpiece of your meal, and serve with a savory
vegetarian gravy, mashed potatoes, and English peas. "
Ingredients
1 1/8 cups green
lentils
2 1/4 cups water
6 slices white
bread, torn into small pieces
2 eggs
1 cup vegetable
broth
2 tablespoons tomato
paste
1/2 teaspoon dried
basil
1/4 teaspoon garlic
powder
1/2 teaspoon ground
black pepper
1 teaspoon dried
parsley
1 tablespoon olive
oil
1 packet dry
vegetable soup mix
1/3 cup dried
bread crumbs
Directions
1
Combine lentils and water in a small
saucepan. Bring to a boil. Reduce heat, and simmer until tender,
about 40 minutes.
2
Preheat oven to 400 degrees F (205 degrees
C). Grease a 9x5 inch loaf pan.
3
In a large bowl, mix together 2 cups cooked
lentils, bread, eggs, broth, tomato paste, basil, garlic powder,
black pepper, parsley, olive oil, and dry soup mix. Spread into
prepared pan.
4
Bake for 40 minutes. Sprinkle top with dry
bread crumbs, and continue baking another 10 minutes. Let sit for
10 minutes before serving.
