Mmm Lentils

Lentil Loaf

9 oz. uncooked lentils (in the dry bean aisle)
18 oz. veggie stock
2 Tbsp. dried bread crumbs
8 oz. mild shredded chedder (you can sub vegan chedder)
1/4 c. finely chopped green onions
4 1/2 oz. mushrooms, finely chopped
3 oz. fresh bread crumbs (or 1 1/2 oz. dried)
1 Tbsp. dried parsley or 2 Tbsp fresh parsley (if you have it)
1 Tbsp. lemon juice
2 eggs lightly beaten (you can sub with ener-g egg replacer)
Salt & Pepper to taste

- Bring lentils to boil in veg stock, cover and simmer on low for 20-25 mins or until liquid is absorbed and lentils are soft. *If your heat is up to high, it will evaporate without fully cooking the lentils, so keep an eye on them and add more liquid if it starts drying out too soon!*
- Line a loaf pan with release foil (if you want to make it easier) or butter it up or spray with cooking spray and sprinkle with dried bread crumbs.
- Stir cheese, onions, mushrooms, fresh crumbs (or dried), and parsley into the lentils. Then stir in the eggs, lemon juice, and salt and pepper.
- Spoon it all into your loaf pan and sprinkle dried bread crumbs on top.
- Bake at 375 degrees for 1 hour. Let cool slightly before cutting or it will be more difficult.
*This is a great recipe for fall and winter because it is so hearty and filling. It is also excellent for holiday meals.