This mild flavored lentil loaf has a nice, slightly crunchy texture. It has a tendency to fall apart so leave in the pan to slice it. If you’re not going to eat the whole loaf at one meal line the pan with parchment paper. It will make it much easier to remove it from the pan. It goes great with yesterday’s Classic Italian Tomato Sauce or use your favorite red sauce.
Sun Baked Lentil and Nut Loaf
(adapted for the Sun Oven from W. W. Veg Power!)
1 1/4 cups brown lentils, picked over and rinsed
1 onion, finely chopped
4 ounces white mushrooms, chopped
1/2 bell pepper (green, red, or yellow), seeded and finely chopped
1/2 cup raw, unsalted mixed nuts, chopped
3 tablespoons plain dried bread crumbs
2 large eggs
4 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
Set Sun Oven out to preheat. Spray a 4 x 8-inch loaf pan with cooking spray or line with parchment paper, set aside.
Put the lentils in a large saucepan with 3 cups water. Cover and transfer to the Sun Oven. Cook until the lentils are tender but not mushy, 40 minutes to 1 hour. Drain and transfer to a large mixing bowl. Leave the Sun Oven out. Stir the onion, mushrooms, bell pepper, nuts, bread crumbs, eggs, garlic, salt, and pepper into the lentils until well combined. Spoon the mixture into the prepared pan, pressing as you go. Bake the loaf in the Sun Oven until lightly browned, 1 t0 1 1/2 hours. Remove from Sun Oven and let cook 15 minutes before serving. Cut into 6 slices in the pan. Serve with sauce.
Makes 6 servings.