Lentil Loaf

Date: Sat, 08 Apr 95 12:16:38 CDT
From: asking@students.wisc.edu (Anna Sutherland King)

lentil loaf

About a year ago someone (sorry--I forgot who) posted a recipe for a lentil
loaf. I liked it, but thought it was a bit mild, so I've tweaked it around
and now I think it's great. It's not too pretty, so probably best not
served to a potential SAD convert to FF, but I think ffers will love it.
Works well hot (dinner) or cold (lunch), and is really hearty.

2 c dry brown lentils, cooked in 6 c water with a bay leaf (about 45 min).
1 c dry bulgur wheat, cooked in 2 c water (about 15 min).
Preheat oven to 350.
In large bowl, mix cooked lentils, cooked bulgur, and all of the following:
--1 c soft bread crumbs
--2 egg whites or 1 egg substitute
--1/4-1/2 c catsup
--2 big onions, chopped
--6-8 cloves garlic, crushed
--lotsa thyme, oregano, tarragon. Some cumin, curry, pepper, garlic powder.
--1 regular-size (15 oz?) can tomato sauce
--1/4 c ff barbaque sauce
--next time I make it, I'm going to try adding some cooked carrots and
potatoes, and maybe some peas. Might add some nice color and textures.

Mix it all up and put it into a sprayed loaf pan, casserole dish, or
whatever. Bake for about 40 min. The oringinal recipe said to slice and
serve, but I find it comes out more of a scoop-and-serve consistency.