A Way to Use Lentils

We have had inquiries from people who are storing lentils but have a limited knowledge of how to use them.  So I decided to post one of my favorite recipes to show you how versatile they are.  This makes a good high protein meatless meal.

 Lentil Loaf with Cashew Sauce

  • 2 cups lentils
  • 4 cups water
  • 6 stalks celery, diced
  • ¼ tsp sea salt
  • 2 tablespoons butter or oil
  • 21/2 cups diced onions
  • 2 eggs or egg substitute
  • ½ cup grated carrots
  • 1 cup oats your choose (I used oatmeal) but try others for different flavor
  • 1 tsp thyme
  • 1 tsp oregano
  • 1 tablespoon lemon juice

In a large pot, combine lentils, water, celery and salt.  Cook 40 minutes or until done.  Drain excess water.  Preheat oven to 400 degrees.

Melt butter and sauté 3-5 minutes.  Transfer lentils and onions to a large bowl.  Beat eggs and add carrots, oats, thyme, oregano and lemon juice.  Add lentils and mix well.

Lightly oil a loaf pan-press mixture into pan and bake for 1 hour.  Serve plain or with a cashew sauce.

Sauce Recipe

  • ½ cup cashews
  • 2 cups water
  • 2 tablespoons butter or oil
  • 2 tablespoons minced onion
  • 3 tablespoons arrowroot
  • Sea salt and pepper to taste

Put cashews in a blender and add water, blend until smooth.  Fry onions in butter or oil 2-3 minutes.  Add arrowroot and stir well.  Slowly add cashews, stirring mix constantly until thickened.  Add salt and pepper to taste.

Serve over lentil loaf, nut-loaf or regular meatloaf

Pair it with a green salad and you have a very healthy meal. I hope you enjoy this recipe as much as I enjoyed eating it.

Preparedness Mom

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