Recipe Archives->Vegetarian->Lentil Casserole 03

Lentil Casserole
Yield: 6 servings

1 cup dry lentils, cooked
1/2 cup chopped walnuts
1 egg or egg substitute (or 2 egg whites)
1/2 cup evaporated skim milk
1/2 cup cornflakes or bread crumbs
1 large onion, chopped
1 teaspoon cumin
1/4 teaspoon thyme lemon wedge or tomato sauce

Mix all ingredients thoroughly. Place in an oiled 9 x 5 x 3-1/2
inch loaf pan and bake for 30 minutes at 3500 F. Serve with lemon
wedge or tomato sauce.

Printable version: lentil-casserole03.txt.