Ingredients
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5 cups water or 5 cups light vegetable stock
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3 garlic cloves
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2 tablespoons sesame oil or 2 tablespoons extra virgin olive oil
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1 teaspoon dried basil
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1 teaspoon oregano
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1 teaspoon thyme
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1/4 cup whole wheat bread crumbs
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1 teaspoon sea salt, to taste (may sub regular salt)
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1/2 cup parsley
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1/2 teaspoon fresh ground black pepper, to taste
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1 teaspoon seasoned rice vinegar
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2 medium onions
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2 cups red lentils
Instructions
- Wash lentils quickly, drain, and place the lentils in a 3-4 quart saucepan.
- Add the water or stock, bring to a boil, reduce heat to medium, and simmer, covered, for 20 minutes.
- Chop the onions and the garlic very finely.
- In a large skillet, heat the oil.
- Add the garlic, onions, and herbs and saute over medium heat, stirring constantly, for about 10 minutes, or until the onions and garlic are browned and fragrant.
- Oil a 9-inch shallow baking pan or loaf pan and sprinkle with half the bread crumbs, completely coating the inside of the pan.
- Preheat the oven to 375°F.
- Chop the parsley finely.
- When the lentils are done, stir them thoroughly to mash, add the onion mixture, bread crumbs, and parsley.
- Season to taste with sea salt, vinegar, and pepper.
- Pour the lentil mixture into the prepared pan and bake for about 20 to 30 minutes, or until set.
- Allow to cool to room temperature before slicing.
- Enjoy!