Lentil Nut Loaf

This is a hearty, nutty tasting loaf without any nuts. I got this from manitoba harvest twenty years ago. This loaf is great with any vegetable-green beans, asparagus, Brussels sprouts or broccoli to name a few.

Ingredients

1/2 cup shelled hemp seeds

1 tablespoon coconut oil

1 onion chopped

1 cups brown or green lentils

1/2 cup whole grain bread crumbs

1/2 teaspoon thyme

2 tablespoons whole grain flour

2 “eggs” of an egg substitute, just eggs, egg replacer or flax meal (mix 1 tablespoon to 3 tablespoons water for each egg)

1/2 cup water

2 teaspoons tamari or shoyu sauce

Directions

1. Preheat over to 300 degrees F.

2. Cook lentils by bringing 2 cups of water to boil, cover, reduce heat and simmer for 20 minutes then drain.

3. Saute onion in coconut oil until translucent and slightly browned,

4. Mix all ingredients and place in greased loaf pan.

5. Bake for 30 minutes covered then for 10 minutes uncovered. May require longer depending on depth of loaf pan.

6. Serve warm. Enjoy!