Ingredients
1 cup dry lentils
3 cups water
1/2 cup chopped onion
2 cloves minced garlic
1 tbsp vegetable oil
2/3 cup chopped carrots
1/3 cup chopped celery
1/3 cup chopped bell pepper
2 eggs lightly beaten
2 tbsp whole wheat flour
3/4 cup unsalted raw cashews, chopped
1/4 cup raisins
1 tsp dried thyme
Preparation
Cook the lentils in the water until soft, about 45 minutes.
Cook the onion and garlic in oil stirring until the onion is translucent. Add the carrots, celery, and pepper. Simmer covered until the carrots are tender, about 15 minutes.
Preheat the oven to 350. In a large bowl, mix together the lentils, vegetable mixture and remaining ingredients. Spoon into oiled loaf pan. Bake until firm, about 45 minutes.
