Rae Udy

RECIPES: Lentil Loaf, Lentil Burgers, Lentil Wheatballs

By Rae Udy

Many Americans have never heard of lentils, much less tried to cook or to eat them. Lentils are ideal for a busy cook, because these beans do not require a lengthy soaking time and cook quickly in about 30 minutes.
Lentils are a major crop in Idaho and other Western states. Look for lentils in the dried bean section of almost any grocery store.
Delicious Lentil Loaf can be served steaming hot as a main dish or sliced cold for sandwiches. High in protein, iron and calcium, this recipe is also very versatile.
Try forming the mixture into Lentil Loaf and serve with whole wheat buns and all the trimmings. This mixture is also great fashioned into small balls and baked to serve with spaghetti and sauce or as appetizers.
Lentils are nutritious and delicious, but also very inexpensive. A one pound bag of lentils is usually under fifty cents. With this one bag you can make one lentil loaf, six lentil burgers and a dozen appetizers.

LENTIL LOAF
1 cup uncooked lentils
4 cups cold water
¼ (one-quarter) teaspoon salt, if desired
1 cup uncooked old-fashioned oatmeal
1 cup dried wheat bread crumbs or crushed crackers
¼ (one-quarter) cup chopped walnuts
2 Tablespoon finely chopped onion
2 Tablespoons chopped green pepper
1 shredded carrot
1 celery stalk, chopped fine
2 eggs or soy egg substitute

Wash lentils under cold running water in strainer. Drain and place in a two-quart saucepan. Add water and salt. Bring to boil. Reduce heat and simmer with the lid ajar for thirty minutes or until water is absorbed and lentils are tender. Pour into strainer to remove excess water. Place back into pan and add oatmeal. Stir well and tightly cover with lid. Set aside to cool for one hour. Add remaining ingredients and stir well. Pack into lightly oiled 9-inch loaf pan. Bake in preheated 375 degree oven for 50 minutes to one hour, or until very well set. Remove from oven and allow to cool fifteen minutes. Invert onto serving platter. Slice and serve eight.

LENTIL BURGERS: Add one-half cup whole wheat flour to lentilloaf mixture. Allow to stand for ten minutes. Heat a griddle pan over medium heat. Lightly oil or spray. Like cooking a pancake, use one-half cup uncooked lentil loaf mixture to form into patties on hot grill. Cook until well set and very browned, about three minutes. Carefully turn and cook other side. Place a slice of low-fat Monterey Jack cheese or Soy cheese on burger to melt, if desired. Serve on warm whole wheat burger buns with all the works. Sliced red onion, tomato slices, dill pickles, lettuce, low-fat mayonnaise, mustard and catsup is my favorite lentil burger. Yields one dozen.

LENTIL WHEATBALLS: Add one-half cup whole wheat flour to lentil loaf mixture. Allow to stand for ten minutes. Form into small balls, about ping-pong ball size. Place on lightly sprayed or oiled cookie sheets without touching. Bake in a preheated 350 degree oven for twenty minutes or until brown and crisp. Serve hot with low-fat Ranch dip for appetizers or add to hot spaghetti sauce. Yields about two dozen balls.

NOTE: The lentil burgers and lentil balls freeze well after baking and can be easily warmed in the microwave.