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Title: Homey Hearty Lentil Loaf
Categories: Vegetarian
Yield: 6 Servings
| 2 | c | Dry brown lentils; rinsed |
| 1 | Bay leaf | |
| 1 | c | Uncooked fine bulgar wheat |
| 1 | c | Soft whole wt bread crumbs |
| 1 | Egg; beaten | |
| 1 | tb | Ketchup |
| 1 | md | Onion; chopped |
| 1 | cl | Garlic; crushed |
| 1 | ts | Thyme |
| 2 | ts | Oregano |
| 1 | ts | Tarragon |
| ;salt and pepper to taste | ||
| 3 | tb | Tomato paste; or sauce |
Place lentils and bay leaf in a saucepan with 6c water. Bring to a boil, reduce heat, cover and simmer until lentils are soft and water has been absorbed, about 45 mins.
Combine bulgar and 2c water in a md saucepan. Bring to a boil, reduce heat, cover and simmer for about 15 mins.
Preheat oven 350. Transfer lentils to a large mixing bowl. Add bulgar and remaining ingredients except tomato paste or sauce. Mix well with your hands until thoroughly combined.
Pat mixture into a 9" loaf pan. Bake for 40 mins, until firm but not dry. During last mins of baking, brush top with tomato paste or sauce. Let cook 15 mins. Cut into slices and serve warm. Recipe by Deana Shaw From the Best of Vegetarian Times recipe cards Posted by Lisa Greenwood
Per serving: 341 cals, 19g prot, 2g fat, 62g carb, 28mg chol, 445mg sod, 8 g fiber
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