Did you eat traditional lentils during these days, did you? It is said they bring good luck and wealth: it seems that this tradition goes back even to the ancient Romans; at any New Year they made lentils gifts, hoping they turn into ready cash. Put your hands up if you do not have even a bit in your pantry and would like to cook them differently. Well, we offer you the recipe of this vegetarian lentil loaf, a true goodness, as well as a complete and healthy dish, high in fiber and protein, low in fat, easy and really yummy!

VEGETARIAN LENTIL LOAF

Ingredients: 4 servings

½ pound dry lentils

1 carrot

1 onion

1 celery stalk

1 potato

4 ounces white bread

1 egg

4 tbsp grated Parmesan cheese

bay leaves, thyme, marjoram, parsley

bread crumbs

milk, salt, pepper, extra virgin olive oil as needed

Preparation:

Rinse and boil lentils (simmer covered for about 30/40 minutes, stirring occasionally), adding to the water a few leaves of laurel: they give a good flavor and make lentils tender (remember not to put salt in the cooking water). Set aside to cool and drain. Prepare the four vegetables: wash and cut into chunks. In saute pan heat oil over medium heat: saute and let them stew with a little 'salt, until beginning to soften. Set aside to cool. Break bread up into pieces and soak in milk in a small bowl; after a few minutes, squeeze any excess milk from it. Turn on the oven and set it to 180/200 °. At this point blend in a food processor lentils and vegetables, along with a few sprigs of parsley, thyme, marjoram. Combine in a large bowl with the egg, Parmesan, salt, pepper, bread and stir to mix well. If the mixture is too soft, you can add a little 'bread crumbs, but it is usually not necessary. Prepare a baking dish, well greased and sprinkled with breadcrumbs. Transfer the mixture in the pan, press down firmly, leveling the surface with a spoon. Then, with the tines of a fork, draw stripes across the top to decorate the loaf. Sprinkle with breadcrumbs and drizzle with a few tablespoons of oil. Transfer to the oven and bake for half an hour, until top of loaf is dry, firm and golden brown. You can serve this complete dish with a nice salad: fresh endive is very suitable, prepared with toasted bread rubbed with garlic and topped as you like.