* Exported from MasterCook *

Savory Lentil Loaf

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Lentils And Grains,Vegetarian Prize Winners

Amount Measure Ingredient -- Preparation Method
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1 3/4 c. green lentils
4 c. water
1 bay leaf
1/2 Tbsp. salt
1/2 Tbsp. soy sauce
1/2 Tbsp. garlic powder
1/2 tbsp. celery seed
1/2 Tbsp. basil
1/2 Tbsp. thyme
1/2 Tbsp. sage
1/2 tsp. nutmeg
1/4 tsp. cayene
2 med. onions chopped
1 1/2 c. celery minced
1 c. mushrooms chopped
2 c. slow cooking rolled oats
2 Tbsp. vegetable oil
4 eggs -- slightly beaten
1 med. tomato -- sliced

Wash lentils and bring to a boil with water, bay leaf, salt and seasonings. Reduce heat to simmer and cook with lid ajar. After 20 minutes, add the celery, onion and mushrooms. Cook for about 10 min. more, until lentils are tender and water is absorbed. Preheat oven to 350 deg. Remove lentils from heat, remove bay leaf and stir 1 min. to let cool. Add oats and oil and mix well. Add eggs and quickly mix again. Grease the bottom and sides of a loaf pan. Line the bottom with tomato slices and sprinkle with a little salt. Press the lenit mixute into the pan and bake at 350 deg. for about 40 min. Let cool a little, then separate loaf from the pan and invert over a serving platter. Top with a sprinkle of cheese to melt on the hot slices or with a favorite sauce. May be served cold in sandwiches or reheated in pan. Freezes well. 6-8 servings (serve with a rich primavera sauce) This is also excellent served reheated. It can be served as a 'hamburger' in a bun with mustard, lettuce tomatoes etc., yummy!

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NOTES : Another prize winner for the Edmonton Journal.