Date:    Mon, 31 Oct 94 11:22:00 EST
 From:    “Von Balson, Kathleen” <>
 Lentil Loaf
 2 cups dry brown lentils, rinsed
 1 bay leaf
 1 cup uncooked fine bulgur wheat
 1 cup soft whole-wheat bread crumbs
 1 egg substitute, beaten
 1 tbs ketchup
 1 medium onion, chopped
 1 clove garlic, crushed
 1 tsp dried thyme
 2 tsp dried oregano
 1 tsp dried tarragon
 salt and pepper to taste
 3 tbs tomato paste or tomato sauce
 Prep:  Cook lentils and bay leaf in pot with 6 cups water.  Bring to a boil, 
 reduce heat, cover and simmer until lentils are soft and water has been 
 absorbed, about 45 min.
    Combine bulgur and 2 cups water in  a med. saucepan.  Bring to a boil, 
 reduce heat, cover and simmer for about 15 min.
    Preheat oven to 350F.  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 loaf pan. 
  Bake for 40 min. until firm but not dry.  During last minutes of baking, 
 brush top with tomato paste or sauce.  Let cool for 15 min.  Cut into slices 
 and serve warm.
 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!   Enjoy!
 Nutrition Info per serving:
 341 calories, 19g protein, 2g fat, 62g carbohydrate, 28mg cholesterol, 445mg 
 sodium, 8g fiber.