Baked vegetarian lentil loaf with vegetables and breadcrumbs.

Steps

1. Cook lentils in same water until soft and water is absorbed. Beat until smooth.
2. Heat oil; sauté carrot, apple or sweet pepper until soft.
3. Add onion and tomato to lentil mixture.
4. Mix together with salt, garlic, pepper and bread crumbs. Bind together with egg. Adjust salt.
5. Press in a greased loaf tin, cover with foil and bake at 375°F. Serves 4–5 persons. Serve with green salad, green vegetables, potatoes and rice.

Notes

• Variation: substitute green or yellow pigeon peas or split peas.