This week, I auditioned a couple of Lentil Loaf recipes. The first version, published on a website I shall not name, was an unmitigated disaster. Think of lentil soup, served in a loaf pan. The second recipe, from Epicurious.com, produced an honest-to-goodness loaf, which, at room temperature, sliced up reasonably well. This is the recipe I’m sharing with you today.
NOTE: The recipe writer said nothing about letting the loaf cool before attempting to slice it. As a result, my first slice disintegrated into a delicious mess, while subsequent, room-temperature slices held their shape. Too bad I ended the video after that first slice!
If you need a printable version of this recipe, by all means visit Epicurious.com. Just remember to allow the loaf to cool before you slice into it!
Got a Lentil Loaf recipe that you absolutely love? Talk to me in the comments field below.