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Lentil Cold Cuts




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


Original recipe from "Country Life Vegetarian Cookbook" by Diana J. Fleming


List of Ingredients




1 1/2 cups finely diced onions
2 Tbs olive oil
1 1/2 cups dry lentils
3 1/2 cups water
2 tsp salt
2 tsp gf soy sauce, unfermented
3 Tbsp nutritional yeast flakes
3/4 tsp celery seed
1/4 tsp sage
1 1/2 tsp basil
1/4 tsp cumin
2 tsp garlic powder

Recipe



In saucepan saute onions in oil.

Grind lentils fine in blender (or coffee grinder), stopping blender two or three times to stir contents.

Add ground lentils to saucepan along with remaining ingredients.

Boil 5 minutes, stirring constantly.

Reduce heat, cover and simmer for one hour.

Put into medium loaf pan and chill for several hours or until firm.

To serve: Invert on plate and slice.

Yield: 5 cups or 1 medium loaf pan (8 1/2" x 4 1/2" x 2 1/2")

Author’s Notes: Makes delicious sandwiches with lettuce, tomato and mayonnaise.