I love lentils. Lentil soup, especially. And as my family will testify, I love this lentil loaf. It is from a book called The Six O'Clock Scramble, by Aviva Goldfarb, and there is a note on the recipe that says "[the old fashioned girl] always asks for this!" Yes I do, because I love it. And, better yet, I got to make it for dinner the other night.
An unappealing green mass of pebbly lentils, packed into a brick-like shape greets you out of the oven, but it tastes really good, the recipe doubles really well, and the leftovers make a really nice lunch the next day. I, as an avid fan of this, like to double the recipe, which works very easily.
2 cups cooked lentils
2 cups shredded cheese
1/2 an onion, chopped
1/2 t thyme
1/2 t cumin
1 egg, beaten
1 cup breadcrumbs or puffed rice cereal
Preheat oven too 350*. Mix all ingredients together. Put into a loaf pan and bake for 45 minutes. Serve topped with heated pasta sauce.
Enjoy for lunch for the next few days if you had the foresight to double the recipe.
-The Old Fashioned Girl