Recipe(tried): Savory Lentil Loaf (using oats and mushrooms, meatless)

SAVORY LENTIL LOAF

Another prize winner for the Edmonton Journal. This is also excellent served reheated. It can be served as a 'hamburger' in a bun with mustard, lettuce tomatoes etc., yummy!

1 3/4 cups dried green lentils
4 cups 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. dried basil
1/2 Tbsp. dried thyme
1/2 Tbsp. ground sage
1/2 tsp. ground nutmeg
1/4 tsp. ground cayenne
2 medium onions, chopped
1 1/2 cups minced celery
1 cup mushrooms, chopped
2 cup old fashioned rolled oats, uncooked
2 Tbsp. vegetable oil
4 eggs, slightly beaten
1 medium tomato, sliced

Wash lentils and bring to a boil with 4 cups 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 degrees F.

Remove lentils from heat, remove bay leaf and stir 1 minute 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 lentil mixture into the pan.

Bake at 350 degrees F for about 40 minutes. 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.

Makes 6-8 servings (serve with a rich primavera sauce)