Vegetarian Lentil Roast
|February 2, 2012||Posted by Amee under Lunch and Dinner|
This savory lentil roast recipe has been in the family since the early 1900′s, and has been one of our favorites. It is an easy to make vegetarian and gluten-free recipe that is really healthy. It does contain walnuts, eggs and condensed milk, so those who cannot eat those items should find substitutes.
2 cups of cooked lentils (see post on how to cook lentils)
1/2 cup of coarsely chopped walnuts
1 large egg
1 large can of evaporated milk
1/4 cup of olive oil
2 cups of crushed Corn Chex® cereal (you can also use 1 1/2 cup of brown rice as a substitute for the cereal)
1/2 teaspoon of rubbed sage
1 medium chopped onion
1 teaspoon of salt
1. Preheat oven to 350°F.
2. Mix together all ingredients.
3. Bake uncovered in non-stick sprayed 7 x 11 inch dish for 1 hour.
4. If desired, you can spread small can of tomato sauce over the roast during the last 10 minutes of baking. I do not do this, but the original family recipe calls for this.
5. This roast freezes well.
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