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Christian Vegetarian Association Presents:
Lentil Loaf, Southwestern Style
2 cups Lentils, cooked
1 - 6-oz. can Tomato Paste
1 tsp. Basil,
1 tsp. Chili Powder
1 tsp. Cilantro, dried
1/2 cup Rolled Oats
1/2 cup Masa Corn Flour
Cayenne Pepper or Hot Sauce, to taste
This southwestern style lentil loaf is a quick and easy recipe
(about 30 minutes to be ready to serve), providing the lentils have
been precooked. It will make four 3-1/2" square servings, or two
double size servings as shown in the photo.
If you have a
powerful food processor, all the ingredients can be added to the
container with the bottom cutting blade and run on high speed until
smooth. It may take some stopping and spoon mixing to get everything
to blend in properly if it is not powerful enough.
alternative method is to place all the ingredients, except the flour
and oats, into the container of a high speed blender, cover and run
the blender at high speed until all the ingredients are smooth.
Place the corn flour and oats in a mixing bowl and add the
ingredients from the blender and mix well to insure that everything
is uniformly mixed together.
Place the lentil loaf mix in a
seven inch square covered ceramic baking dish, and press down firmly
with a spoon to insure there are no air pockets. Top with some
sliced onion if desired. Cover and bake in the microwave oven on
high heat until the onions begin to get semi-translucent (about 12
minutes), and then remove the cover and bake for another 2-3
minutes. The lentil loaf can also be baked in a conventional oven in
about twice the time at 350 degrees F.
With a knife and
spatula, cut the loaf into the serving sizes desired, and carefully
lift out of the baking dish and place on individual serving plates
with any side dishes you desire. We also like topping the servings
of lentil loaf with some salsa.
Your question and comments are welcome
Copyright 2008 © Christian Vegetarian Association. All rights