Many years ago, when we were just startin’ out, I worked in a natural foods store. And during that time, I picked up a recipe for Lentil Loaf. I remember it had lentils and oatmeal and it was heavy and brick-like. Maybe even a tad dry. I kept the recipe for a number of years, but during a purging spree, got rid of it.
Recently, in preparation for this year’s Six Weeks Meat-free, I found a bunch of dried beans and legumes for 79 cents per one-pound bag. I got two baby white limas, one red kidney, and some lentils. With the lentils, I would again attempt a lentil loaf.
Well, I visited the Genius Kitchen site and found this recipe. Wow! We loved it! Which brings me to this question: Have lentil recipes greatly improved in 25 years or has the value we place on lentils increased in that time? Maybe it is a bit of both. Which reminded me of that great Mark Twain quote:
When I was a boy of fourteen, my father was so ignorant I could hardly stand to have the old man around. But when I got to be twenty-one, I was astonished at how much he had learned in seven years.
Lentils have learned a lot in 25 years, as have we.
Note: With the remaining tomato sauce from the recipe, I mixed in some vinegar, molasses and mustard and spread on top.