Ingredients

Loaf
1 C. green lentils, washed
1 C. bulgur
3 1/2 C. water
1/2 C. oats
1/4 C. oil
1 each onion, minced
2 each garlic cloves, minced
1 tsp. sage
1 tsp. savory
salt and pepper, to taste
Gravy
1 Tbsp. oil
1 1/2 Tbsp. all purpose flour
1 d vegetarian Worcestershire
Sauce
1 tsp. sage
stock, as needed

Cooking Instructions

Loaf: pick over lentils and remove any sticks and stones that there might be in them. Wash and drain. Place in a large pot and add water. Bring to a boil, reduce heat and simmer for 40 minutes to 1 hour. The lentils need to be good and soft. Once they are soft, add the bulgur, remove from the heat. Stir every once in a while, until the water has been absorbed. Set aside. Using a blender or food processor, grind the oatmeal until it is very fine, of a flour like consistency. Transfer to a mixing bowl. Add the lentil bulgur mixture and the remaining ingredients. Mix very well. Turn into a lightly oiled loaf pan. Press down firmly. Cover with aluminum foil. Preheat the oven to 350 degrees. When the oven is hot, bake the loaf for 55 minutes. Remove the foil and return to the oven for another 5 minutes to brown. Remove from the oven and let sit, loosely covered, for 10 to 15 minutes. Turn onto a serving plate and serve in slices. Gravy: heat oil. When hot, stir in the flour and let cook gently for 30 seconds. Add a dash of Worcestershire sauce, followed by whatever vegetable stock you have on hand. Add the herbs and bring to a boil. The amount of stock depends on how thick you want the gravy. When it boils, reduce heat and let it simmer on very low heat for 5 minutes or so, to thicken.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)