| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
servings |
INGREDIENTS
| 2 |
c |
Dry lentils |
| 1 |
|
Bay leaf |
| 8 |
c |
Water |
| 1 |
c |
Uncooked fine bulgur |
| 1 |
c |
Soft whole wheat bread crumbs |
| 1 |
tb |
Ketchup |
| 1 |
md |
Onion |
| 1 |
|
Clove garlic; crushed |
| 1 |
ts |
Crumbled dried thyme |
| 2 |
ts |
Crumbled dried oregano |
| 1 |
ts |
Crumbled dried tarragon |
|
|
Salt and pepper to taste |
| 3 |
tb |
Tomato paste or sauce |
INSTRUCTIONS
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.
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