Cashew Lentil Loaf


  • 1 cup lentile
  • 3 cup water
  • 1/2 cup onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 2/3 cup carrots, chopped
  • 1/3 cup celery, chopped
  • 2 tablespoons egg replacer, mixed with 2 tablespoons water
  • 2 tablespoons whole wheat pastry flour
  • 3/4 cup raw cashews, chopped
  • 1 teaspoon dried thyme


  1. Cook lentils in water until soft. Cool and set aside. Sautê onion and garlic until onion is translucent. Add carrots and celery. Simmer covered 10-15 minutes or until carrots are tender. Allow to cool. Preheat oven to 350°. Mix together lentils, vegetable mixture and remaining ingredients in a large bowl. Spoon into an oiled loaf pan. Bake 45 minutes or until firm. Serve Country Style Gravy over top.