This recipe is for a giant batch. I save time by baking enough for one meal and freezing the rest in bread pans or casserole dishes.
- 4 cups dry lentils
- 2 onions, chopped
- 4 cloves of garlic
- 1 Tablespoon of olive oil
- 1 24-oz box of cornflakes
- 3 cups of pecans
- 12 eggs
- 2 Tablespoons of salt
- 3 Tablespoons of sage
- 2 Tablespoons of nutritional yeast
- 3 cans of mushroom soup
Rinse the lentils and check for stones or dirt. Cover with water and boil until tender (or use an Instant Pot, following the directions for lentils).
Chop the onions and garlic and sauté them on medium heat until limp.
Crush the cornflakes (I leave them sealed in the plastic packaging and use a rolling pin to crush the flakes a bit).
Drain the lentils, add the salt, sage, and nutritional yeast, and mix well. Pour into a large mixing bowl.
Add the sautéed vegetables, ground nuts (I grind mine in the blender), crushed cornflakes, eggs, and cream of mushroom soup. Mix well.
Spray four 8×8 or two 11×13 casserole dishes (or any combination you have on hand) with non-stick spray and fill them with the lentil mixture. You can also pour the mixture into loaf pans. Bake what you need at 350˚ for 60 minutes. Cover the uncooked portions with aluminum foil and freeze for later.
- Category: Entrée
- Cuisine: Vegetarian
Keywords: Lentils, Pulses,Nuts,Meatless Monday, Meal Prep, Recipe