“I had to make this recipe public for my family to see it, so please, if you experience problems let me know. The original recipe calls for a cup of cooked lentils, but I know that I had more than that. I believe I cooked one cup of raw lentils and it ended making about 3 cups. Also, I used 2 tbsp vegetable oil and next time, I think I will only use about 2/3 can evaporated milk. I also used a 8x8-inch square glass dish, as I didn't think it would fit in a loaf pan. I couldn't imagine this loaf would set up with only one cup of cooked lentils. Easily customizable, too. I think I'll add garlic next time.”
READY IN:
1hr 45mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Sort, rinse, and cook lentils in about 3 cups water until tender. If more water is needed, add some. (The amount will be about 3 cups after cooking). Drain.
  2. Preheat oven to 300°F.
  3. Combine all ingredients and put in greased loaf pan (or 8x8-inch or 9x9-inch glass dish).
  4. Cook for 1 hour.
  5. Note: This loaf will be moist.

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