Recipe - Red Lentil-Bulgur Loaf

Three fourths cup Lentils; red
1 cup Oatmeal
1 cup Bulgur
2 cup Water
2 tablespoon Miso
One half cup Tomato sauce
1 tablespoon Oregano
Freshly ground black pepper
to taste

In a saucepan, cover the lentils in water (no need to presoak) and cook
until just soft, about 30 minutes, adding more water during cooking if they
become to dry.

While the lentils are cooking, mix the rest of the ingredients and let
soak. Preheat the oven to 350.

Drain the lentils and add them to the mixture in the bowl. Rub soy
margarine on a loaf pan, and pack the lentilbulgur mixture in.

Bake 1 hour, or a little longer until firm. Let cool 1015 minutes before
slicing. Serve with a brown vegetarian gravy and steamed vegetables, such
as minced carrots and brussel sprouts.

Recipe by: Net

Posted to JEWISHFOOD digest by Annice Grinberg
VSANNICE@WEIZMANN.WEIZMANN.AC.IL on May 12, 98