Categories: Lentils, Main Dish, Vegetarian

Ingredients

• 1 1/2 cups dry lentils
• 3 cups vegetable broth
• 2 tablespoons olive oil
• 1 onion , chopped
• 1 small red bell pepper
• 1 (10 ounce) package frozen chopped spinach , thawed and well squeezed
• 3 garlic cloves , minced
• 2 tablespoons finely chopped gingerroot
• 1/2 teaspoon salt
• 1/2 teaspoon turmeric
• 1/2 teaspoon cayenne
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 1/4 cup chopped flat leaf parsley
• 1/4 cup chopped cilantro
• 4 eggs

Directions

1. Add lentils and broth to a saucepan; bring to a boil; cover the pan, lower heat to med-low, and simmer 30-40 minutes or until the lentils are tender and the liquid is absorbed (if the lentils seem too dry, add a little more water toward the end of the cooking time).

2. Preheat the oven to 350°; butter a shallow 2-quart baking dish (or coat with cooking spray).

3. Heat the oil; stir/saute the onion and bell pepper over medium heat, for 4 minutes or until the vegetables are just softened.

4. Add in the spinach, garlic, and ginger; cook, stirring 1 minute.

5. Stir in the salt and next 5 ingredients.

6. In a large mixing bowl, use your hands to combine the lentils, cooked vegetable mixture, parsley, cilantro, and eggs.

7. Pat the mixture into the prepared pan, smoothing the top.

8. Bake about 1 hour or until the loaf is firm and the top is crusty.

9. Let rest in the pan for 10 minutes; cut into squares and serve.

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