Geccoe's Recipes

Ingredients:

- 4 cups or 2 cans of 541 ml of cooked green lentils, drained and rinsed
- 1 medium onion, minced
- 1 cup shredded mozzarella cheese
- 1 slice whole wheat bread crumbs
- ¾ cup tomato sauce
- 1 stick or 2 / 3 cup chopped celery
- 2 large eggs
- ¼ cup chopped parsley
- ½ teaspoon oregano
- 1 teaspoon basil
- Salt and pepper to taste

- ¾ cup tomato pasta sauce to serve

Preparation:

1. Combine first 11 ingredients in large bowl.

2. Fill muffin pan (12 muffins) with mixture (press well, the entire mixture should enter). Bake 20 minutes at 350F.

3. Remove from oven and let stand 5 minutes. Unmold each portion with a suitable tool (a plastic knife will do).

4. Serve with 1 teaspoon tomato sauce on each mini-loaf.


From the magazine "Bien grandir", septembre 2007