Categories: Lentils, Main Dish, Vegetarian
Ingredients
- 1 1/2 cups dry lentils
- 3 cups vegetable broth
- 2 tablespoons olive oil
- 1 onion , chopped
- 1 small red bell pepper
- 1 (10 ounce) package frozen chopped spinach , thawed and well squeezed
- 3 garlic cloves , minced
- 2 tablespoons finely chopped gingerroot
- 1/2 teaspoon salt
- 1/2 teaspoon turmeric
- 1/2 teaspoon cayenne
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/4 cup chopped flat leaf parsley
- 1/4 cup chopped cilantro
- 4 eggs
Directions
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Add lentils and broth to a saucepan; bring to a boil; cover the pan, lower heat to med-low, and simmer 30-40 minutes or until the lentils are tender and the liquid is absorbed (if the lentils seem too dry, add a little more water toward the end of the cooking time).
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Preheat the oven to 350°; butter a shallow 2-quart baking dish (or coat with cooking spray).
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Heat the oil; stir/saute the onion and bell pepper over medium heat, for 4 minutes or until the vegetables are just softened.
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Add in the spinach, garlic, and ginger; cook, stirring 1 minute.
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Stir in the salt and next 5 ingredients.
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In a large mixing bowl, use your hands to combine the lentils, cooked vegetable mixture, parsley, cilantro, and eggs.
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Pat the mixture into the prepared pan, smoothing the top.
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Bake about 1 hour or until the loaf is firm and the top is crusty.
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Let rest in the pan for 10 minutes; cut into squares and serve.