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Lentil Stuffing

herb, herbs, herbal medicine, herb classes, art of home herbalism, art of home herbalism online, brittany nickerson, brittany wood nickerson, the herbalist's kitchen, thyme herbal, pioneer valley, Northampton, western Massachusetts, Massachusetts, Amherst, Conway, Brattleboro, Boston, herb schools, online education, distance learning, online classes, online herbal classes, natural medicine, homestead, homesteadingThis stuffing is one of my most favorites! It tastes like Thanksgiving and all things fall. The poultry seasoning gives it this festive flavor. It makes a great meal stuffed in a half of a squash (precook the squash first, then add the lentil stuffing and cook again!). You can also adapt the recipe to accommodate different food allergies. In the past I have substituted home-made almond milk for the milk and used corn flakes or rice cake pieces in place of the bread – experiment!


2 cups bread cubes
3/4 cup dry lentils
1/2 cup olive oil
1/2 cup walnuts, chopped
1 egg
1 cup milk
1 large onion, chopped
1 tsp. salt
1 Tbs. poultry seasoning (a mixture of some combination of dried/powdered sage, rosemary, thyme, marjoram, onion powder and celery seed)
black pepper


Soak the lentils overnight or for at least 4 hours. Cook until tender, cool and strain.

Combine all ingredients in a mixing bowl and mix well. Let sit for 15 to 20 minutes so the bread cubes can soak up the juice. Pour into a greased casserole dish, like a bread pan (approximately 8″ x 8″ or about 2 1/2 quarts) or into a pre cooked winter squash. Bake uncovered at 350 degrees for about 45 minutes.

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