Date: Wed, 24 Mar 1999 13:22:08 -0700
From: "Ross, Lynne" (Lynne.Ross@Den.Galileo.com)
Here is a lentil loaf that I made for dinnner Friday night and we thought
it was really good. I served it with Tomato sauce, but it does not
really need it. Also I goofed and forgot to add the bread crumbs, and
it was just fine. It makes quite a lot, so cut it in half if you want.
Hope you like it !
BETTER THAN MEATLOAF
2 cups dry lentils
1 bay leaf
8 cups water
1 cup uncooked fine bulgur
1 cup soft whole wheat bread crumbs
1 Tablespoon ketchup
1 medium onion
1 clove garlic, crushed
1 teaspoon crumbled dried thyme
2 teaspoons crumbled dried oregano
1 teaspoon crumbled dried tarragon
salt and pepper to taste
3 Tablespoon tomato paste or sauce
COMBINE the lentils and bay leaf in a large pot with 6 cups water.
Bring to a boil, lower the hear, cover and simmer until the lentils are
soft and the water has been absorbed, about 45 minutes.
COMBINE the bulgur and 2 cups water in a medium saucepan. Bring to a
boil, lower the heat, cover and simmer for about 15 minutes. Preheat the
oven to 350 Transfer the lentils to a large mixing bowl. Add the bulgur
and remaining ingredients, except the tomato paste or sauce. Mix with
your hands until thoroughly combined. Pat the mixture into a 5x9 inch
loaf pan. bake until firm but not dry about 40 minutes. During the last
5 minutes of baking brush the top with tomato paste or sauce. Let cool
15 minutes. Serve warm.
Leftover slices are great sandwich stuffers !