Title: Lentil-Carrot Loaf
Categories: Vegetarian, Main dish
Yield: 4 Servings
3 c Carrots; cut into 1/3-inch
-slices
1 1/2 c Lentils; cooked, drained
1/2 c Onions; finely chopped
1/2 ts Sage
1 ts Curry powder
2 tb Shoyu or tamari
1 c Rolled oats
1/2 c Walnuts or pecans; chopped
2 tb Parsley; finely chopped
Steam the carrots until tender. Drain the carrots, and, if desired,
reserve the water to make a sauce to serve with the loaf.
Mix together the cooked carrots and lentils. Mash them coarsely with a
potato masher. Add the remaining ingredients and mix well.
Pack the mixture into a well-oiled loaf pan. Decorate the top of the
loaf with nut halves, if desired.
Bake at 350 degrees F for 35-40 minutes, or until firm and golden
brown.
After baking, let the loaf stand for about 5 minutes, and then unmold
it onto a serving platter. For an attractive presentation, surround
the unmolded loaf with sliced ripe tomatoes, or any other colorful
vegetable.
