Lentil Loaf

2 cup dry brown lentils, rinsed
1 bay leaf
1 cup uncooked fine bulgur wheat
1 cup soft whole-wheat bread crumbs
1 egg substitute, beaten
1 tbsp ketchup
1 medium onion, chopped
1 clove garlic, crushed
1 tsp dried thyme
2 tsp dried oregano
1 tsp dried tarragon
salt and pepper to taste
3 tbsp tomato paste

Cook lentils and bay leaf in pot with 6 cups water. Bring to a boil, reduce heat, cover and simmer until lentils are soft and water has been absorbed, about 45 minutes.

Combine bulgur and 2 cups water in a med. saucepan. Bring to a boil, reduce heat, cover and simmer for about 15 minutes.

Preheat oven to 350F.

Transfer lentils to a large mixing bowl. Add bulgur, and remaining ingredients except tomato paste or sauce. Mix well with your hands until thoroughly combined. Pat mixture into a 9-inch loaf pan.

Bake for 40 minutes until firm but not dry. During last minutes of baking, brush top with tomato paste or sauce. Let cool for 15 minutes. Cut into slices and serve warm.