Recipe - Better Than Meatloaf

2 cup Dry lentils
1 Bay leaf
8 cup Water
1 cup Uncooked fine bulgur
1 cup Soft whole wheat bread
crumbs
1 tablespoon Ketchup
1 md Onion
1 Clove garlic; crushed
1 teaspoon Crumbled dried thyme
2 teaspoon Crumbled dried oregano
1 teaspoon Crumbled dried tarragon
Salt and pepper to taste
3 tablespoon Tomato paste or sauce

COMBINE the lentils and bay leaf in a large pot with 6 cups water.
Bring to a boil, lower the hear, cover and simmer until the lentils
are soft and the water has been absorbed, about 45 minutes.

COMBINE the bulgur and 2 cups water in a medium saucepan. Bring to a
boil, lower the heat, cover and simmer for about 15 minutes. Preheat
the oven to 350 Transfer the lentils to a large mixing bowl. Add the
bulgur and remaining ingredients, except the tomato paste or sauce.
Mix with your hands until thoroughly combined. Pat the mixture into a
5x9 inch loaf pan. bake until firm but not dry about 40 minutes.
During the last 5 minutes of baking brush the top with tomato paste
or sauce. Let cool
15 minutes. Serve warm.

Posted to fatfree digest by "Ross, Lynne"
Lynne.Ross@Den.Galileo.com on Mar 24, 1999, converted by MM_Buster
v2.0l.