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Lentil Nut Loaf

(Serves 4)

2/3 cup red lentils
½ lb mixed nuts (I like walnuts and cashews)
2 large carrots, peeled and roughly chopped
1 red onion, quartered
1 clove garlic, or to taste
3 stalks celery, roughly chopped
2 parsnips, peeled and roughly chopped
½ cup cooked brown rice
2 tomatoes, chopped
1 egg ( or vegan egg replacer such as Orgran No Egg)
2 t dried thyme
1t dried oregano
salt and pepper to taste
¼ cup wheat germ
3 T olive oil

Place lentils in a bowl and cover with cold water. Place nuts, and veggies (except tomatoes) in food processor bowl and process until finely chopped. Sauté nut and veggie mixture in olive oil for 4 – 5 minutes. Chop tomatoes in food process and add rice, further process slightly. Add tomatoes/rice mixture to nut/veggie mixture and cook for 1 – 2 more minutes. Remove from heat. Drain lentils. Mix all ingredients (including spices) together and press into an oiled loaf pan. Sprinkle wheat germ on top and bake at 375 for 1 hour.

Brenda Jaeck is a Holistic Nutrition and Lifestyle Counselor, Lecturer and Workshop Facilitator. She can be contacted at 917 213 9305 or
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