(lentil and cheese casserole)
The Six O'Clock Scramble
by Aviva Goldfarb
Believe it or not, many kids and adults who have tried it love this twist on the traditional meat dish. It's definitely not a looker, but it tastes great. The only challenge is finding time during the day (or the day before) to cook the lentils, which is easy but requires a little planning. My husband likes his vegetarian meatloaf on a toasted English muffin topped with the tomato sauce, while some people prefer to eat it over rice.
Prep (20 minutes) +
Cook (45 minutes)
• 2 cups shredded regular or reduced-fat Cheddar cheese
• 2 cups cooked lentils (see directions below)
• 1/2 small onion, finely chopped
• 1/4 teaspoon pepper
• 1/4 teaspoon dried thyme
• 1 cup bread crumbs
• 1 egg, slightly beaten
• 1 tablespoon butter, softened
• 1 can (15 ounces) tomato sauce
Preheat the oven to 350 degrees. In a large bowl, mix together all the ingredients except the tomato sauce.
Spread the mixture evenly in a loaf pan coated with nonstick cooking spray. Cover it with aluminum foil and bake it for 45 minutes.
Serve sliced with warm tomato sauce, or make sandwiches on English muffins.
TIP: To cook the lentils, in a medium saucepan with a lid, bring 3 cups of water to a boil. Rinse 1½ cups of lentils in a colander or bowl. Add the lentils to the boiling water, reduce the heat, cover the pan, and simmer the lentils for 25 to 30 minutes until they are tender to the bite. Drain any remaining liquid. This may produce more than 2 cups of lentils, so measure them before mixing them into the loaf. Soaking the lentils overnight cuts the cooking time by about half, so if you have soaked them, check for doneness after 10 or 15 minutes.
Nutritional Information per serving:
Total Fat 9g, 14%
Saturated Fat 5g, 25%
Cholesterol 50mg, 17%
Sodium 620mg, 26%
Total Carbohydrate 25g, 8%
Dietary Fiber 5g, 20%