Lentil Roast

This is an old family favorite, passed down from the generations. We usually make this for holidays, but I was craving it last week. It’s really good with cranberry sauce! Tastes like fall to me.

• 1 c lentils
• 2 tbsp ground flaxseed (this replaces the 1 egg in the original recipe)
• 1/4 c oil (original recipe calls for 1/2 c)
• 1 1/2 c corn flakes
• 1 medium onion, diced
• 2 or 3 cloves garlic, crushed or minced
• 1/2 c raw walnuts, chopped
• 1 lg can evaporated milk (I’ve tried using soymilk but it doesn’t have quite the same substance, so this time I gave in and followed the original recipe)
• 1/2 tsp sage
• salt and pepper to taste

Boil lentils for 35-45 minutes and drain any excess water. Combine all ingredients and bake in oiled baking dish at 350 degrees for 45 minutes. Serve with cranberries or brown gravy.

Click here for my complete traditional vegetarian holiday dinner menu.

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