Recipe Category: Chinese
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Ingredients
- Serving Size : 1
- 2 cups dry brown lentils – rinsed
- 1 bay leaf
- 1 cup uncooked fine bulgur wheat
- 1 cup soft whole-wheat bread crumbs
- 1 egg substitute – beaten
- 1 tablespoon ketchup
- 1 medium onion – chopped
- 1 clove garlic – crushed
- 1 teaspoon dried thyme
- 2 teaspoons dried oregano
- 1 teaspoon dried tarragon
- salt and pepper to taste
- 3 tablespoons tomato paste or tomato sauce
Method
- Prep: Cook lentils and bay leaf in pot with 6 cups water.
- Bring to a boil, reduce heat, cover and simmer until lentils are soft and water has been absorbed, about 45 min.
- Combine bulgur and 2 cups water in a medium saucepan.
- Bring to a boil, reduce heat, cover and simmer for about 15 min.
- Preheat oven to 350F
- Transfer lentils to a large mixing bowl.
- Add bulgur, and remaining ingredients except tomato paste or sauce.
- Mix well with your hands until thoroughly combined.
- Pat mixture into a 9″ loaf pan.
- Bake for 40 min until firm but not dry.
- During last minutes of baking, brush top with tomato paste or sauce.
- Let cool for 15 min Cut into slices and serve warm.
Full List of Chinese Recipes
Full List of Lentil Recipes