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Rosemary Lentil Loaf by

Tags: Vegan


1 cup Raw Lentils
1 tablespoon Olive Oil
2 cloves Garlic, minced
6 ounces white Mushrooms
5 ounces (l/2 package) thawed frozen Spinach
1 tablespoon Soy Sauce
2 tablespoons Wheat Germ
freshly ground Pepper to taste
dash Nutmeg

1 tablespoon Olive Oil
1 medium chopped Onion
1/4 cup dry Bread crumbs (I make my own and use 5 seed wholemeal bread - about 2 slices)
1 cup coarsely mashed Potato (from about 1 medium cooked and peeled potato)
teaspoon each: seasoned Salt, dried Thyme, and dried Sage freshly ground Pepper to taste
curly Parsley for garnish


Rinse and sort the Lentils. Combine in a heavy saucepan with 4 cups water. Bring to a boil, then lower the heat and simmer, covered, until the Lentils are tender, about 45 minutes. Drain. Preheat the oven to 180 degrees. Heat the Oil in a large skillet. Add the Garlic and Mushrooms and saute over medium heat, stirring, until the Mushrooms are wilted. Stir in the Spinach, Llentils, Soy Sauce, and Wheat Germ. Grind in some Pepper and add the Nutmeg. Cook, stirring, until the mixture is heated through. Lightly oil a 9- by 5- by 3inch loaf pan, preferably glass. Pour in about 2/3 Of the Lentil mixture. Press some of the mixture up the sides of the pan to create a shell about inch thick. Transfer the remaining Lentil mixture to a small bowl and reserve until needed. Rinse the skillet and heat the Oil. Add the Onion and sautee until golden brown. Add the remaining filling ingredients and saute, stirring occasionally, for 5 minutes. Transfer into the shell created by the Lentil mixture, then cover the top with the reserved Lentil mixture. Bake for 40 to 45 minutes, or until the top is crispy. Serve and enjoy

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