Ingredients
1 cup dry lentils
3 cups water
1/2 cup chopped onion
2 cloves minced garlic
1 tbsp vegetable oil
2/3 cup chopped carrots
1/3 cup chopped celery
1/3 cup chopped bell pepper
2 eggs lightly beaten
2 tbsp whole wheat flour
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Cook the lentils in the water until soft, about 45 minutes. Cook the onion and garlic in oil stirring until the onion is translucent. Add the carrots, celery, and pepper. Simmer covered until the carrots are tender, about 15 minutes. Preheat the oven to 350. In a large bowl, mix together the lentils, vegetable mixture and remaining ingredients. Spoon into oiled loaf pan. Bake until firm, about 45 minutes.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Premium bread machine — dual kneading blades, rectangular loaf
Programmable bread machine for hands-off loaf baking
Corrugated surface loaf pan — even heat, easy release
Record your recipes and experiments — organized cooking journal