| 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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