VEGGIE LOAF

1 large onion, chopped
1 pound fresh mushrooms, chopped
1 medium bell pepper, chopped
2 cloves garlic, finely minced
5 cups (about) finely grated carrots
2 cups cooked and seasoned lentils
1 cup quick oats, uncooked
5 eggs, beaten
1/2 cup Parmesan cheese
1 tablespoon Worcestershire sauce (or Vegetarian Worcestershire Sauce)
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon salt or to taste
1/2 teaspoon black pepper

1. Steam first 4 ingredients in small amount of water or vegetable broth until tender. Drain.

2. Meanwhile, place grated carrots into a large bowl. Add remaining ingredients. Add steamed vegetables; mix well.

3. Spoon mixture into 2 greased 9x5x3-inch loaf pans (or use nonstick spray). Bake at 350 degrees F (175C) for 1 hour, covering the loaves with foil if they begin to dry too much.

Makes 6 servings.