- 2 cups of water
- 1 teaspoon of salt
- 1 cup of lentils
- 1 small diced onion
- 1 cup quick-cooking oats
- ¾ cup cheddar cheese or ¾ cup Swiss cheese, cheese or ¾ cup Monterey jack chest or ¾ cup American cheese
- 1 beaten egg
- 4 ½ ounces spaghetti sauce or ½ ounces of tomato sauce
- 1 teaspoon of garlic powder
- 1 teaspoon dried basil
- 1 tablespoon dried parsley
- ½ teaspoon seasoning salt
- ¼ teaspoon black pepper
Directions
- Add salt to water and boil in a saucepan.
- Add lentils and simmer covered 25-30 minutes, until lentils are soft and most of water is evaporated.
- Remove from fire.
- Drain and partially mash lentils.
- Scrape into mixing bowl and allow to cool slightly.
- Stir in onion, oats and cheese until mixed
- Add egg, tomato sauce, garlic, basil, parsley, seasoning salt and pepper. Mix well.
- Spoon into loaf pan that has been generously sprayed with Pam (non-stick cooking spray) or well-greased
- Smooth top with back of spoon.
- Bake at 350 degrees for 30- 45 minutes until top of loaf is dry, firm and golden
- Cool in pan on rack for about 10 minutes.
- Run a sharp knife around edges of pan then turn out loaf onto serving platter.
Bon Appetite!
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