Hopefully I haven't forgotten anything. What I did ended up looking nothing like the recipe I was following! LOL
2 cups broth of choice (I used vegetarian "chicken" stock)
1 cup red lentils
Add to medium sauce pan and bring to boil. Reduce heat and simmer until lentils are tender, about 20 minutes.
1/2 red onion, diced
2 cloves garlic, minced fine (I used more)
1 tbsp. dried basil
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
Add to lentil during the last 5 minutes of cooking.
1/2 cup almonds, coarsley chopped (If your food processor can handle almonds you can do this in there, mine can't!)
Add almonds to the food processor, along with the lentil mixture. Process to desired consistency. If you want it smooth process longer.
Scant 1/4 cup unbleached flour
Move lentil mixture to mixing bowl and mix in flour. Bake in a well oiled loaf pan lined with parchment paper. 375 degrees for 30 minutes or until firm.