This recipe was modified from a wonderful cookbook, “Seasoned with Love,” a collection of recipes from pastor’s wives around the world. This is a great way to use up leftover cooked lentils.

Lentil Nut Roast

2 c. cooked lentils
1-14.5 oz. can tomato sauce
1/2 c. oil
1 1/2 c. bread crumbs
3 eggs, beaten
1 c. pecan meal
1 t. salt
1/2 t. sage
1 small onion, minced OR 1 Tbsp. dried onion
1 c. grated carrots

In a large bowl, combine all ingredients thoroughly. Bake in a greased 1 1/2 qt. casserole at 350 for 1 hour. May add ketchup to the top of the loaf before baking.

–Modified from “Seasoned with Love” cookbook

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