Recipe of the Week

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Surprise Lentil Loaf

From VeggieFiles.com

Ingredients:
1 1/2 cups cooked lentils
1 cup cooked grain (brown rice, barley) or 1/2 cup uncooked oats
2 eggs (or equivalent amount of egg substitute)
1 medium eggplant
1 10-ounce package frozen spinach (or other greens)
1/4 cup catsup or bbq sauce
2 or 3 slices whole wheat bread, torn into small pieces
spices to taste: salt, pepper, garlic powder, basil, sage, thyme, parsley

Directions:
Preheat oven to 450 degrees. Poke a few holes in the eggplant and roast it until skin is blackened and inside is very soft. Defrost spinach in the microwave, and squeeze out all excess water.

Add lentils, grains, eggs, spinach, catsup, bread and spices to a large bowl and mix thoroughly.

When eggplant is done, scoop out pulp and chop into small pieces (discard skin). Add eggplant to lentil mixture. Transfer mixture to a nonstick loaf pan. Turn oven down to 350 degrees and bake loaf for 30 minutes or until top is set and browned.

Serve with cranberry sauce, mashed potatoes and gravy.