Ingredients:

3 C hot water

1 C lentils

1/2 bay leaf

1/2 C chopped walnuts

1/2 C fresh bread crumbs

1/2 C milk

1 egg or 1/4 C egg substitute

1 onion, chopped

1 carrot, chopped

1 small celery stalk, chopped

1 T soy sauce

1 t ground cumin

1/2 clove garlic, minced

1/4 t dried tyme

1/4 t ground black pepper

1/4 C tomato sauce

 
 

Direction:

In a 2-quart casserole, combine water, lentils, and bay leaf. Microwave on high 20 minutes. Drain. Remove and discard bay leaf. Transfer lentils to a food processor with metal chopping blade. Add walnuts, breadcrumbs, milk, egg, onions, carrots, celery, soy sauce, cumin, garlic, thyme, and pepper. Process until well mixed and smooth.

Grease an 8" X 8" baking dish. Add lentil mixture and smooth the top with a spatula. Spread tomato sauce over top. Microwave on high 10-12 minutes, or until cooked through. Let cool 3-4 minutes before serving.

Variation:
makes great sandwiches. Let cool throughly. Thinly slice loaf and slip into pita pockets. Top with shredded cheeese, chopped scallions, chopped tomatoes, sprouts, and a dollop of nonfat yougurt. Or use two slices bread and top with shredded cheese, sprouts, sliced tomatoes, lettuce, and some nonfat yogurt or sour cream.

Serves 4