Another Lentil Loaf
Ingredients
2 C. dry brown lentils, rinsed
1 each bay leaf
1 C. uncooked fine bulgur wheat
1 C. soft whole wheat bread crumbs
1 each egg substitute, beaten
1 Tbsp. ketchup
1 medium onion, chopped
1 each clove garlic, crushed
1 tsp. dried thyme
2 tsp. dried oregano
1 tsp. dried tarragon
salt and pepper to taste
3 Tbsp. tomato paste
Cooking Instructions
cook lentils and bay leaf in pot with 6 C. 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 C. water in a medium saucepan. Bring to a boil, reduce heat, cover and simmer for about 15 minutes. Preheat oven to 350 degrees. 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)