It was 4:30pm and I had no dinner planned. I had a package of frozen solid chicken thighs and a bag of lentils to work with. I’m the only person in my family who enjoys lentils, but I decided to make something with them anyhow.
I hopped on Google and found this recipe for lentil “meat” loaf. I didn’t have everything called for so I made my own version.
I made a small amount because I was certain my family wouldn’t eat it. When hubby asked what I was making for dinner I answered “Let’s call it meatloaf” because I just knew he’d hate it. Not only did he NOT hate it, he asked for seconds…and the kids ate all of theirs and asked for seconds!! Go figure, the one night I don’t make a ton of food is the night they ask for seconds.
Here it is, my lentil loaf masterpiece (sorry, I didn’t take a photo!)
3 cups water
1 tsp salt
1 cup lentils (dry, I used brown)
½ onion, diced
½ cup bread crumbs (more if you like a drier loaf)
1 cup mozzarella or cheddar cheese, grated or cut into small chunks
1 egg, beaten
½ cup spaghetti sauce (or tomato sauce, whatever you have)
garlic powder to taste
seasoned salt to taste
black pepper to taste
parlsey to taste
basil to taste
WHAT YOU DO:
Preheat oven to 350 and generously grease a loaf pan.
Bring water and salt to a boil, add lentils, reduce heat and simmer about 25 minutes, until lentils are soft.
Drain & lightly mash the lentils
Add onion, bread crumbs, cheese, egg, spaghetti sauce and seasonings and mix well.
Scrape lentil mixture into loaf pan and smooth it out.
Bake for 30-40 minutes, until desired doneness.
You’re done! Delicious!