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Ingredients
- 2 c. Dry brown lentils, rinsed
- 1 x Bay leaf
- 1 c. Uncooked fine bulgur wheat
- 1 c. Soft whole-wheat bread Crumbs
- 1 x Egg substitute, beaten
- 1 Tbsp. Ketchup
- 1 med Onion, minced
- 1 x Clove garlic, crushed
- 1 tsp Dry thyme
- 2 tsp Dry oregano
- 1 tsp Dry tarragon Salt and pepper to taste
- 3 Tbsp. Tomato paste
Directions
- Prep: Cook lentils and bay leaf in pot with 6 c. water. Bring to a boil, reduce heat, cover and simmer till lentils are soft and water has been absorbed, about 45 minutes.
- Combine bulgur and 2 c. water in a med. saucepan. Bring to a boil, reduce heat, cover and simmer for about 15 minutes.
- Preheat oven to 350F. Transfer lentils to a large mixing bowl. Add in bulgur, and remaining ingredients except tomato paste or possibly sauce. Mix well with your hands till thoroughly combined. Pat mix into a 9" loaf pan. Bake for 40 minutes. till hard but not dry. During last min of baking, brush top with tomato paste or possibly sauce. Let cold for 15 minutes. Cut into slices and serve hot.
- This goes wonderfully with mashed potatoes and your favorite vegetable! The leftovers taste so good in a pita pocket, and if there are mashed potatoes leftover, I stuff the pocket with both. Mmmm!
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