Cashew Lentil Loaf For The Crock Pot

1. 1

   Spray an 8 by 5 inch loaf pan and set aside.

2. 2

   In a large dry pan toast the cumin seeds until they start to brown and release their aroma. Right away put it in a spice grinder or a mortar and a pestle. Grind to a powder and set it aside.

3. 3

   Put the pan back on the stove and add the vegetable oil. Add the onion and celery and cook until the celery is soft, about 5 minutes. Add the carrots, garlic, red pepper, chili pepper, salt and cracked pepper. Cook, stirring, for 2 minutes. Remove it from the heat and set aside.

4. 4

   In a large mixing bowl combine the lentils, cheese, and cashews. Add the cooked vegetables and stir well. Add the eggs and mix well.

5. 5

   Put the mixture into the prepared pan. Cover the pan tightly with foil and secure with a rubber band or string.

6. 6

   Put the prepared pan into the crock pot and put in enough boiling water to the crock pot until the water reaches about 1 inch up the sides.

7. 7

   Cover and cook on high for 4 to 5 hours until the loaf has set.

8. 8

   You can prepare this loaf the night before and then put the loaf into the crock pot with water in the morning.

* Per serving · 4 servings · Values may vary.