My friend Angie is the one that inspired this blog, and this is a recipe from her. You can visit her blog here: Zozzobra's Recipes. If you can, check out her recipe for Buffalo Chicken Dip. She makes a vegetarian version using vegetarian chicken that is making my mouth water just thinking about it.
Ingredients
2 cups water
1 teaspoon salt
1 cup lentils (or canned lentils)
1 small onion, diced
1 cup quick-cooking oat
3/4 cup grated cheese (cheddar, swiss, jack or american)
1 egg, beaten
4 1/2 ounces spaghetti sauce or tomato sauce
1 teaspoon minced garlic
1 teaspoon dried basil
1 tablespoon dried parsley
1/2 teaspoon seasoning salt
1/4 teaspoon black pepper
Directions
1. Add salt to water and boil in a saucepan.
2. Add lentils and simmer covered 25-30 minutes, until lentils are soft and most of water is evaporated.
3. Remove from fire.
4. Drain and partially mash lentils.
5. Scrape into mixing bowl and allow to cool slightly.
6. Stir in onion, oats and cheese until mixed.
7. Add egg, tomato sauce, garlic, basil, parsley, seasoning salt and pepper.
8. Mix well.
9. Spoon into loaf pan that has been generously sprayed with Pam (non-stick cooking spray) or well-greased.
10. Smooth top with back of spoon.
11. Bake at 350 degrees for 30- 45 minutes until top of loaf is dry, firm and golden brown.
12. Cool in pan on rack for about 10 minutes.
13. Run a sharp knife around edges of pan then turn out loaf onto serving platter.
Serves 4-6
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