Red Lentil Loaf-March 2009

Inspired by the "Red Lentil Balls" we get at our local farmer's market, I thought I could make something like that in loaf form. We surreptitiously wrote down the ingredients on the label at the market, bought a box of them - and promptly discovered the ingredients list on the back of the package :) So, I knew what was in them, but didn't know how much, but I played and came up with the following recipe:

• 3/4c red lentils (+ 1 1/2 c water)
• 1/2 Tbs tomato paste
• 1/3 c cracked wheat (+2/3 c salted water)
• 1 tsp olive oil (+1/2 tsp)
• 1 bunch of fresh chives, chopped
  
• juice of 1/2 lemon
• 1/8 tsp salt

Combine lentils, tomato paste and water. Bring to a boil, cover, and simmer for ~15 minutes (until lentils are done). At the same time, combine the cracked wheat and water, bring to a boil, cover and simmer for 5-10 minutes until done. Drain the cracked wheat.



Combine lentils and cracked wheat in a bowl. Add 1 tsp olive oil, fresh chives, lemon juice and salt, mix well.
** A little note about fresh chives**

Watch out for the fire ants!!!!

Line a loaf pan with cling wrap and brush with olive oil. Spread lentil mixture into pan, smooth and brush top with oil, then cover with the extra cling wrap. Place in fridge for 2-4 hrs.

Take loaf out of the fridge, unwrap the top of the clingwrap, and turn the loaf pan over onto a plate...
Then, you see you need a sauce! So....

1/4 c cilantro, chopped
1/3 c plain yogurt
juice of 1/2 lemon
a dash of Tony Chachere's seasoning

Combine all ingredients until well mixed. Then, realize that Pitas would be AWESOME with this, along with some fresh, organic Pac Choy from the Farmers' Market and do something like this






But does it taste good?...........................

That's a Yes!!!


Sedge, however, found it a bit less than appealing (he's only had red lentils warm)....



All in all, lots of fun, and now I have a new and fairly easy spring/summer dinner for us to enjoy!