1 3/4 c. dried green lentils
4 c. 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. basil
1/2 Tbsp. thyme
1/2 Tbsp. sage
1/2 tsp. nutmeg
1/4 tsp. cayenne
2 med. onions chopped
1 1/2 c. celery minced
1 c. mushrooms chopped
2 c. slow cooking rolled oats
2 Tbsp. vegetable oil
4 eggs, slightly beaten
1 med. tomato, sliced
Wash lentils and bring to a boil with 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 deg. Remove lentils from heat, remove bay leaf and stir 1 min. 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 and bake at 350 deg. for about 40 min. 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. 6-8 servings (serve with a rich primavera sauce if desired)
This is also excellent served reheated. It can be served as a 'hamburger'
in a bun with mustard, lettuce tomatoes etc., yummy!
Return
to MAIN MEALS Index here
Return
to GROWLIES Index here
